January is flying by, I can’t believe we’re already halfway through. In my brain we were still in the first week of January, which is why I’m so delayed posting this recipe! For those of you following me on instagram, you already saw my Apple Cake turning up. (Can’t believe how much love it received!)
I made this cake completely out of the blue in Amsterdam. My dad had gone to the gym and I wanted to surprise him. He is a loyal follower of the blog (thanks Dad!) and told me he wanted me to bake him all that nice stuff when I come home. As he likes my apple pie, I decided to try a new recipe using apple. I basically just threw some ingredients together and I can’t believe how amazing it turned out.
This apple cake is so moist. Partly because of the homemade apple puree that I used, but also because of the mix of butter and vegetable oil I used. I actually did that because I didn’t find enough butter in my mum’s fridge, so I just threw some extra oil in (nothing worse than a dried-out cake). But I ended up being very pleased with it: the oil gives the cake that classic cake-like moisture whereas the butter adds depth in flavour.
So without further ado, let’s get to the recipe!
Super Moist Apple Cake
For the apple puree:
- 3 apples
- 3 tbsp white granulated sugar
- 1/2 tsp cinnamon
- 1 tbsp water
For the cake:
- 40 grams butter (room temperature)
- 50 ml vegetable oil
- 100 grams white granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 150 grams plain flour
- 1 tsp baking powder
- 1 tsp salt
For the decoration:
- 2 apples cut in thin slices
- powdered sugar for dusting
Start by preparing the apple puree. Cut the apples into chunks and add them together with the other ingredients to a sauce pan over low heat. Boil 10 minutes or until soft, stirring every now and then. Mash the apple using a potato masher if you want a very fine sauce, or alternatively leave some chunks of apple in there if you prefer. Set the puree aside to cool and preheat your oven to 160 degrees Celsius.
In a large bowl, mix the butter, oil and sugar together with a hand-held electric whisk until light and fluffy. Add the eggs one by one until incorporated and mix another 2 minutes. Add the vanilla extract and apple puree and mix a bit more.
Fold in the flour, baking powder and salt. Be careful not to overmix. Pour the batter into a round cake tin (I used 21 cm diameter). Top with the thinly sliced apples, sprinkle some sugar on top and bake for 30 minutes or until a toothpick inserted comes out clean. Cool for 20 minutes and sprinkle with powdered sugar before serving.
My dad lent me his camera and it was such a pleasure taking pictures with that instead of my phone!
Thanks for reading guys and be sure to sign up to get email notifications if I post something 🙂