Sunday, October 1, 2017

Very easy Dutch apple cake

Last weekend was, in case you've forgotten, election night. Harvey and I always used to select who we invited to watch the results very carefully. They not only had to share our political persuasion, they also had to be quietly devoted to watching the results. Jonathan deserted me for his own friends, so I had my neighbour over early on, then a close friend joined us.
      I planned to have soup and then finger food for later, but I also wanted to make a cake. As apples are one of the few well-priced fruits around, I thought a Dutch apple cake would be good - but I couldn't find my old recipe. No problem - one quick search online for "Dutch apple cake NZ" (local baking recipes usually work best) and I found exactly what I wanted. The use of melted butter makes it very easy to mix, and thanks to the cinnamon and sugar topping, it doesn't need icing.

Sue's Dutch Apple Cake
(I don't know who this Sue is - the site says "This apple cake is a favourite supplied by Gemma from the Tui Team.") 

2 eggs
½ cup sugar
125g melted butter
1 c self-raising flour
zested rind of 1 lemon
3 medium apples, peeled and chopped up (my apples weren't very tart, so I added a couple of tablespoons of of juice from the zested lemon)
1 Tbsps cinnamon and 1/3 c sugar, mixed together for sprinkling on top (you may not need all this, but I like it quite thick).

Prepare cake tin, greasing the sides and lining the base with bake paper. (The recipe recommends a ring tin, which gives a higher cake. I used a square tin, lined entirely with bake paper, for a shallow cake which cut into neat squares.)
Set oven to 180C bake (or 170C fanbake).
Melt the butter (a Pyrex jug works well, in the oven or the microwave) and leave it to cool.
Beat the eggs and the sugar together in a largeish bowl, then add the melted butter.
Add the self-raising flour, lemon rind and apples to the mixture, and mix to combine. 
Pour into prepared cake tin. 
Sprinkle with a generous amount of the cinnamon and sugar.
Bake for 30-40 minutes, until a skewer or thin knife blade inserted in the middle comes out clean.
Serve with plain whipped cream or yoghurt.

This is really good, quite light and yet very moist - a cross between cake and dessert. Once again (sigh) I didn’t get a decent photo before most of the cake got eaten, and I couldn’t copy the one that came with the original recipe.  So here are a couple of photos I found online – the first is a similar cake, and the other is exactly the recipe above, but from the Chelsea Sugar site. 

Mine looked like a cross between the two. I don't think the Chelsea one has been mixed properly, because the apple seems to be all at the bottom, but the topping looks right. 

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