Fast apple cake by Anja Dunk | Cake

Growing up, a version of this apple pound cake sat on the work surface area of our kitchen area working day in working day out, a standard fixture to a room in continual flux. I suppose simply because it was generally there I did not view it as a take care of, irrespective of it staying sweet. From Monday to Friday it was tucked into our lunch containers, wrapped in brown paper, when all my brother and I really wanted was a KitKat like every person else. We complained about it, of system, but it remained ever continual. My father made use of to just take it to get the job done with him in a dish, with product sloshing about, on the back of his bicycle every early morning fantastic cake, he would explain to my mum at night, great cake, to which my brother and I would roll our eyes at every single other.

We didn’t know it at the time, but as we flew the nest this cake was to come to be a person of the factors we skipped most about residence. Like quite a few of the recipes that arrived by way of my Grossmutter, this one is simple and fantastic in the plainest sense – an daily cake and one particular that now sits on our kitchen work floor, also.

One of the motives why this was Mum’s normal go-to bake is for the reason that it is so straightforward to make. The batter normally takes considerably less than 10 minutes to blend with each other because it is designed with melted butter, considerably more quickly than a batter in which the butter and sugar require creaming until mild and fluffy.

Serves 6
For the batter
butter 175g, furthermore more for greasing
golden caster sugar 150g
simple flour 200g
baking powder 1 tsp
eggs 3, overwhelmed
great sea salt ¼ tsp

For the topping
apples 6 small, peeled, cored and halved (I prefer to use cookers this sort of as Bramleys for their tart flavour, but eaters hold their form far better)
raisins 50g
vanilla sugar 1 tbsp
ground cinnamon ½ tsp

Preheat the oven to 160C enthusiast/fuel mark 4. Butter a 23cm flan dish or tin with a removable base.

Melt the butter in a huge saucepan, then turn off the warmth and add the sugar. Defeat for a moment, then increase the flour, baking powder, eggs and salt and stir with a wooden spoon until a smooth batter is shaped. Pour the batter into the flan dish or tin.

Put the apple halves flat facet down on a board and slash into them at about 3mm intervals, but not all the way by way of, so they are in slices but still keep jointly.

Arrange them flat facet down on the batter. Scatter above the raisins and sprinkle with the vanilla sugar and cinnamon. Bake in the centre of the oven for 35-45 minutes, until eventually golden on best and a skewer will come out cleanse.

Interesting in the dish or tin. I are inclined to slice it straight from the dish, but if you have baked it in a tin, you can take away it the moment cooled.

This is finest eaten the day it is designed, but is nonetheless good the following working day if it is stored wrapped in foil.

Other flavours
A tiny marzipan grated into the batter combine provides a chewy texture, as well as a burst of almond pleasure in every mouthful.

Swap the apples for pears, or scatter some raspberries on to the cake batter just before baking and omit the raisins.

Take note: Most of the cakes I make include things like vanilla sugar. I make my individual for the recipe, but you can merely use golden caster sugar with a fall of vanilla extract if you desire.

From Strudel, Noodles and Dumplings by Anja Dunk (HarperCollins, £26)