This month’s Sweet & Simple Bakes event , created by Rosie, of Rosie Bakes a ‘Peace” of Cake and Maria, of The Goddess’s Kitchen, called us to make a Vanilla Apple cake. The recipe was simple, straightforward, a few ingredients and this time I followed the recipe as much as I could.
To start with I do not have a 20 cm springform tin, so I used my 26 cm tin which made a cake less high than it should be. I did not have demerara sugar so I used caster sugar instead and starking apples.
The only change I made to the recipe was instead of adding all the apples on top, I used 1 1/2 apples on the base of the tin, on which I sprinkled some sugar and cinnamon, I emptied the batter on top and I put the remaining apples on top with some sugar and cinnamon. My batter was so shallow that I could not poke the apples half way in, as instructed by Maria.
However the cake rose and covered the apples perfectly.
When it cooled, I turned it into a cake server, upside down.
Instead of serving the apple cake dry, I prepared a caramel syrup, which I poured on top of each serving with some crushed pecans on top.
The taste was absolutely amazing. My children loved it and could eat it all at once if I did not prevent them from eating it all.
Butter vs Margarine
Until recently, I have rarely used butter in my cakes and always used margarine. I know that the taste is by far better with butter but what do you think about this? Do we sacrifice health for taste or vice versa?
How often do you use butter? I want to hear your views regarding this subject.
250g/9oz unsalted butter, softened, plus extra for greasing
250g/9oz golden caster sugar (or normal caster sugar)
4 eggs, beaten
250g/9oz self-raising flour
1 vanilla pod, split, seeds removed and reserved (or 1 tsp vanilla extract)
3 small Bramley apples, peeled, cored and cut into wedges (or any other type of cooking apple, if not apple of your choice)
2 tbsp Demerara sugar
¼ tsp ground cinnamon
For caramel syrup
1/2 cup of sugar
2 spoonfuls of lemon juice
a few spoonfuls of water until the sugar gets wet
1 tsp margarine
a few spoonfuls of light cream or milk
Heat the oven to 180C/fan 160C/gas 4. Butter a 20cm/8inch springform tin, then line the base with baking paper.
Beat the caster sugar and butter together until the mixture turns pale and fluffy. Add the eggs, flour and vanilla seeds, then beat together quickly to make a smooth batter. Tip into the prepared tin, 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 Demerara and cinnamon, then bake for 1 hour 5 mins, or until a skewer inserted into the centre of the cake comes out clean and the sponge is risen and golden.
Leave to cool for a few minutes, then release the tin and cool the cake completely on a wire rack.
Preparing the syrup
In a non stick frying pan add sugar and wet it with water, add lemon juice and stir until it turns brown.
Remove from the heat and mix in the margarine and the cream.
I did not measure how much cream I added but I would say around 5 – 6 spoonfuls and if you add less or more I don’t see any problem, so long as it retains it’s dark colour. Mix for a few seconds and serve on top of the cake.
This morning I had an e-mail from a friend saying that she could not open my site and when I checked it she was right. There was no site. Although until late in the evening the site was running perfectly, I do not know why it collapsed. I contacted my hosting company who have found out the problem and after a couple of hours we managed to restore the problem. The whole problem nearly gave me a stroke and made me think that I would have lost at least one month’s hard work.
I tried to find out how I can back up my data and although it seems quite complicated, I shall devote as long time as necessary to learn how to do this. Does any one of you know an easy way to do this?
After writing the post I found out that all my links are not working either and I need to resolve that problem as well.