Thursday, May 10, 2007

Apple Cake

Ah, the recipes you come up with when trying to finish up items that are about to expire in your fridge, in this case, a tub of yoghurt and a few apples that were starting to look wrinkled. This moist apple cake with a crisp, crumbly topping tastes great warm with vanilla ice cream. Also makes a great breakfast cake when made the night before and the flavors have had time to blend. An all day cake! Then again, any time is a good time for cake. =D

Ingredients:

Crumb topping:

3 tablespoons oat bran
2 tablespoons all purpose flour
¼ cup brown sugar
1 teaspoon powdered cinnamon
2 tablespoons cold butter, cut into small cubes

Apple filling:
1 ½ small green apples, peeled, cored, halved, and sliced thinly
Juice of ½ a lemon
½ teaspoon powdered cinnamon

Cake batter:
1 ½ cups all purpose flour + ½ teaspoon baking soda, sifted
¼ teaspoon salt
½ cup caster sugar
110g butter, melted
2 eggs, lightly beaten
1 teaspoon vanilla
¾ cup plain yoghurt
1 tablespoon lemon zest

Directions:
1. Preheat oven to 180C/160C fan-forced. Line an 8 inch square cake tin with baking paper.
2. Prepare the crumb topping. Mix together the oat bran, flour, brown sugar, and cinnamon. Rub in the cubed butter till mixture resembles small breadcrumbs. Set aside.
3. Now prepare the apple filling. Toss the sliced apple in the lemon juice and cinnamon, set aside.
4. Next make the cake batter. Mix together flour, baking soda, caster sugar, and salt in a large bowl. In a medium bowl, mix together butter, eggs, vanilla, yoghurt and lemon zest. Pour wet ingredients into the large bowl in one go. Stir everything together gently by hand, until just combined, don’t worry about lumps.
5. Assemble the cake. Pour half of the cake batter into the prepared cake tin, spread evenly. Lay apple slices evenly over the batter. Drop spoonfuls of the remaining cake batter over the apples, smooth down with a spatula. Sprinkle crumb topping evenly all over the batter.
6. Bake cake for 25-35 minutes, or until middle of cake springs back when touched. Leave to cool in cake tin.

7 comments:

Mike said...

You should totally have your own little cooking show, ya know that? :)

Heck you could even post little video segments right on your blog. Call it "Cooking With Beenee" or something of the sort :D

Neo said...

Yummy cake!

~Bee Nee~ said...

mike: one day, one day =)

neo: thanks!

MeltingWok said...

hey there, came over from bloglog. yeay..you're M'sian too ? :) Aww..no nasi lemak today ? hehe j/k !:)

~Bee Nee~ said...

meltingwok: I want nasi lemak! Stuck in UK for now so no nasi lemak for me =(

The Expedited Writer said...

nice apple cake :D I use to love fresh apples and then i grew up and started not eating apples anymore for some reason. I really don't know why..:(

~Bee Nee~ said...

expedited writer: I started eating apples here in the uk cos they're cheaper and available all year. I do get fed up of them every now and then tho, which explains the not-so-fresh apples I used for this cake. Lol =P