Rosie and Maria at Sweet and Simple Bakes have a baking event, where they post a recipe for a bake at the beginning of the month and we have the whole month to bake the goodie and put it up on our blog. This is something similar to Daring Bakers, only difference being, these bakes are simple and we can post it any day during the month. This is a nice baking event for those of us who are interested in baking. For the month of September, it was Vanilla Apple Cake.
The original recipe is here. I followed the recipe as it was given with a few substitutions. I will post the recipe and for all the ingredients I substituted, I will italicize and bold it.
Total Time: 1 hour 15 minutes
Preparation Time: 15 minutes
Bake Time: 1 hour
- 250 gm / 9oz Unsalted Butter, softened, plus extra for greasing
- 250 gm / 9oz Golden Caster Sugar (or normal caster sugar) or Superfine Sugar
- 4 Eggs, beaten
- 250 gm / 9oz Self-Raising Flour
- 1 Vanilla Pod, split, seeds removed and reserved or 1 teaspoon vanilla extract
- 3 small Bramley Apples or Granny Smith, peeled, cored and cut into wedges
- 2 tablespoon Demerara Sugar or Sugar
- ¼ teaspoon Ground Cinnamon
- Peel, core and cut the apples into wedges.
- Pre-heat the oven to 350F or 180C/fan 160C/gas 4.
- Butter a 9 inch springform pan (I couldn't find a 8 inch pan in the stores near by).
- Beat the superfine sugar and butter together until the mixture turns pale and fluffy. This should take about 5 minutes.
- Add the eggs, flour and vanilla seeds, then beat together quickly to make a smooth batter.
- Tip into the prepared pan, then lay the apple wedges on top, poking them halfway into the mix. Don’t worry if the apples appear crowded – they’ll shrink as they cook.
- Sprinkle with the Sugar and cinnamon and bake for 1 hour, or until a skewer inserted into the center of the cake comes out clean and the sponge is risen and golden. I baked fr 1 hr 5 minutes and I burnt the cake a little. Oven temperatures vary, please check 50-55 minutes into baking, for the doneness of the cake.
- Leave to cool for a few mins, then release the pan and cool the cake completely on a wire rack.
That's a lovely cake..looks very nice
Athisaya Divya says
I made this cake too..Yours looks perfect!
precious moments says
Yummyyyyy cake, and very nice recipe!!!
Cake looking lovely and yummy..gud one dear
Wow,Yesterday only I came across this cake is another blog...I wanna try,but dont have self rising flour 🙂 ..n the chicken pastry..Am gonna try for the next time...
Ramya you can make your own self-raising flour. To 1 cup of all purpose flour, add 1 & 1/2 tsp of baking powder and 1/2 tsp of salt.
Usha, the cake looks wonderful.
and i am glad u enjoyed mushroom chettinad. it's one of my spicy treats:) and you can still post the recipe and send it to T&T as Zu has extended the deadline.
Your cake is beautiful!!
Thanks for taking part in this month's bake and hope you will join us again.
WOW your cake looks stunning a wonderful bake 😀
Many thanks for partaking in this month's event at S&SB I do hope you wil join us next month!
Hugs Rosie x