This simple Apple Cake is adapted from Dorie Greenspan’s recipe to TMX.
Dorie stresses the need for 4 different types of Apple. After making the cake several times I agree that the different Apples make this a stand out recipe. There is just a hint of Rum which lifts the minimal amount of cake.
Peel, core and dice the apples. Mix the cake batter in the TMX. Pour batter over apples and fold all together. Tip into lined baking dish. Keep at room temperature for up to 3 days. Serves 6 to 8.
4 large Apples, different types if possible.
115 g butter, melted and cooled
95 g sugar
2 large eggs
3 dessertspoons of Dark Rum
1 teaspoon vanilla
95g plain ( all purpose ) flour
3/4 teaspoons baking powder
Pinch of salt
Peel and core apples.
Cut each apple into 24 cubes.
Place in large basin.
Place sugar and eggs in TMX bowl and beat 1 minute/ speed 4
Add Rum and Vanilla, beat 1 minute/ speed 4.
Add flour, baking powder and salt and mix, 30 seconds/ speed 4
Add cooled butter, mix 30 seconds/ speed 4.
Pour batter over Apples and fold in until all Apples are coated in batter. Tip into a lined 20 cm baking dish.
( I lined the base with baking paper and brushed sides with cake release. )
Bake 50 to 60 minutes in preheated oven, 350 F / 175 C.
Slip a knife around the edge of cake to make sure no Apple is stuck to the dish.
Serve as is or with custard, or cream or ice cream.