Rustic Apple Cake

METHOD

• 1)

  Preheat the oven to 180C

• 2)

  Grease a 9” cake pan with butter and dust with flour or use a non-stick spray.

• 3)

  You can use a smaller tin for a higher cake, adjust baking time accordingly.

• 4)

  In a small bowl, whisk together the flour, baking powder and salt. Keep aside.

• 5)

  In the bowl of stand mixer fitted with the paddle attachment, or using a handheld mixer with beaters, beat the eggs, the sugar until light and fluffy, then add the melted butter and beat another 2-3 minutes.

• 6)

  Beat in the vanilla and milk. Add the flour mixture and mix by pulsing on low speed until just combined. Don’t over mix! When almost all the flour is mixed in, fold in the chopped apples.

• 7)

  Transfer the batter into the prepared pan and smoothen the top.

• 8)

  Sprinkle some slivered almonds and bake for about 35-40 minutes, or until the cake is springy to the touch, golden and a toothpick inserted into the center comes out clean. If you feel the top is browning too quickly, at around 30min into baking (not before so cake doesn’t collapse!), slip a sheet of aluminum foil on top of the cake pan..

• 9)

  Let the cake in the pan on a cooling rack. Once cool, carefully invert it onto the rack, then flip over onto your cake plate.

• 10)

  Dust with some icing sugar (using a small sieve) if you want.