Dutch Apple Cake

So I’m back in Australia. But I don’t want to talk about that now. No, not now. Not that I’m not over the moon to be home; I am. Just slightly more thrilled to be baking again. Don’t know what that says about a person, caring more to melt chocolate, sift flour and beat eggs, butter, sugar than caring about returning home after six months abroad.

Oh friends, I care*. I do! Just at this very moment, with cinnamon in my hair, a functioning oven by my side and crisp, green apples waiting to be peeled, I can’t think of anything. but. baking.

First off the production line today: Dutch Apple Cake. Returning to Sydney after months in the tropics, I’m in love (ha, further proof of heart!) with the cool, crisp weather on show, in town now… and I wanna celebrate!

Light, with a subtle hint of cinnamon and sweet, soft apples, this afternoon tea cake is perfect against the backdrop of spring. I served it at room temp. with generous dollops (slatherings really) of double thick cream, the all-time perfect match to anything with cinnamon or apples in it (and sugar for that matter).

Prepared in 15 minutes, woofed down in five — that’s easy work I say. And this recipe, more like a batter than a creamed cake, is just that — quick and easy. I’ve baked it twice now in two days with a one-to-one success rate, so in my book, this is one for the pool room**.

See, I am happy to be back in Australia after all. Dutch Cake and all : )

* This cake I baked for you!

** Taken from The Castle, an iconic Australian film, “the pool room” is where, in the movie, all the family’s treasures or keepsakes are kept (and paraded). Now, the saying is as Aussie as meat pie.

Dutch Apple Cake

2 eggs
¾ cup caster sugar, plus extra for sprinkling
½ teaspoon vanilla extract
85g butter
75ml milk
1 cup plain flour
½ teaspoon ground cinnamon
2¼ teaspoons baking powder
1 cooking apple, peeled, cored and thinly sliced
Double thick cream, to serve

1. Line the sides and base of a 20 x 20cm square cake tin with baking paper.

2. Using an electric mixer, beat the eggs, caster sugar and vanilla extract in a large bowl until the mixture is thick and the beaters leave a figure of eight pattern (approx. 5 minutes).

3. Melt the butter in a saucepan with the milk, then slowly pour into the egg mixture, beating all the time. Sift in the flour, cinnamon and baking powder and gently fold into the batter. Pour the mixture into the prepared tin.

4. Arrange the apple slices over the batter. Sprinkle 2-3 tablespoons of sugar over the top and bake in the oven at 200C. After 10 minutes, reduce the oven temperature to 180C and bake for a further 35-40 minutes or until well risen and golden brown.

5. Remove the cake from the oven and allow to cool in the tin. Cut into squares and serve warm with cream.

Tip: For something different, substitute the apple for pear or summer fruits such as nectarines and peaches. Store in an airtight container. It will keep for 2-3 days.

Tagged as: Afternoon, Apple, Cinnamon, Dutch, Light, Tea Cake