Layers of thinly sliced apple baked in vanilla spiced buttery cake batter for a custard-like cake with a crackly caramelised top. Perfect served with a scoop of ice cream or a dollop of whipped cream.
I realised on the weekend that my refrigerator had become home to nearly a bushel of apples. It seems I had been buying a bag full every weekend at the market but I hadn’t managed to eat my way through the last bag before moving on to the next. So, bushel of apples in the fridge. Time for some apple-centric baking! Luckily it was also my cousin’s birthday and I was asked to bring a baked good to contribute for the occasion. This cake was just perfect for a lunchtime treat, alongside a slice of this gluten free birthday cake made by my talented sister.
Granted, this cake is not the prettiest I’ve ever made. My Mum dubbed it ‘rustic’. (Yes, she is the most charitable and democratic woman you’ll ever meet.) What it lacks in beauty though, it makes up for in flavour. Simple country flavours abound in this rustic cake: sweet apples, butter, and smooth vanilla. Choose your favourite apples because they are the star of the show in this cake. I love Sundowners and they are grown just over the border from where I live. These apples are baked inside a super thin, almost pancake or clafoutis like batter that puffs up slightly and then sets into a super moist (*sorry*) batter with a soft golden crust on top. This cake needs no further embellishment than a dusting of icing sugar or maybe a scoop of ice cream or dollop of whipped cream. I chose not to add apple cake’s usual companion, cinnamon, to this batter because I wanted it to be all about the apples and butter, but if you are a super cinnamon fan, I can only imagine that a teaspoon of cinnamon in the batter, added with the flour, would be delightful. This is the cake you should make to celebrate autumn, sorry, fall, my northern hemisphere friends, and to celebrate the end of our abundant apple season for my southern hemisphere friends. This simple cake is sure to become an easy family favourite in your house too.
Buttery Apple Cake
gluten free | makes one 9-inch cake | keep leftovers in an airtight container in the refrigerator for up to three days
- 125 grams (1 stick) butter
- 30 grams (4 tablespoons) sorghum flour
- 20 grams (3 tablespoons) brown rice flour
- 20 grams (3 tablespoons) buckwheat flour
- 2 teaspoons baking powder
- 5 large apples (pick your favourite)
- 2 large eggs
- 1 cup caster sugar
- 2 teaspoons vanilla extract
- 1/2 cup milk
- Preheat your oven to 190C (375 F) and line the base of a 9-inch springform pan with baking paper. Butter the insides of the pan and set aside.
- Place butter into a microwave safe bowl and microwave in 30 second bursts, stirring in between, until butter is completely melted. Leave to cool.
- Whisk together the sorghum flour, brown rice flour, buckwheat flour, and baking powder.
- Peel, core, and thinly slice the apples. Keep under a damp towel until needed.
- In the bowl of a standmixer fitted with the whisk beat together the eggs and sugar until light, thick and fluffy.
- Add vanilla and beat until incorporated.
- Add melted butter to the egg mixture and whisk together.
- Add flour in two lots alternating with the milk.
- Use a wooden spoon to mix apple slices into the batter. Make sure all the slices are coated in batter. Then pour the batter into the prepared pan. Bake for 45 minutes, switching the pan’s position halfway through baking time. If the top is browning too quickly you can cover the top loosely with foil for the remainder of cooking time.
- Remove from the oven, cool for 10 minutes before running a knife around the inside of the pan before loosening the pan and allowing to cool to room temperature.