This is a cake that makes you feel you are eating a pie, as it is so full of apples, it has the filling consistency of pie. Then the crust, some of it is cake like, some of it crisps up and it's just fabulous. The flavour is fabulous, it really is. The apples, the cinnamon, the vanilla, I think this is my favourite cake ever.
With the vanilla, three teaspoons go in, at first I thought it was too much, so I tasted the batter with two teaspoons, but I thought it could do with more vanilla, so I added an extra teaspoon, it was perfect.
With the cinnamon, I'm going to leave it, to taste. The original recipe uses 1 1/2 tablespoons cinnamon sugar, and only scatters it over the top layer of apples. I chose to add a sprinkling of ground cinnamon and caster sugar on every layer of apples, so that every apple has a little cinnamon and sugar on it. You really don't need much, but I like cinnamon in every bite.
Supposedly you can add frozen or fresh berries through the apple slices, but I haven't as yet.
You will need a 26cm springform tin though, as you won't be able to get the cake out of a normal tin, it is not a cake you can flip out. I had one at home, as I think I have every tin possible.
This is truly one of the easiest cakes to make and tastes amazing. This is something you need to try.
6-8 Granny Smith Apples, peeled and sliced
1 teaspoons ground cinnamon
1 tablespoon caster sugar
345g caster sugar
375ml light olive oil or vegetable oil
3 teaspoons vanilla extract
225g plain flour
1 tablespoon cinnamon sugar, for sprinkling
Preheat the oven to 180C/160C fan forced.
Grease and line the base and side of a 26cm springform cake tin.
Place one layer of apple slices in your prepared tin, sprinkle with a little of the cinnamon and caster sugar. Add another layer of apple, sprinkle with a little cinnamon and caster sugar. Keep layering apples and sprinkling with cinnamon and caster sugar until the apples come about two-thirds of the way up the side.
Spoon the batter on top of the cinnamon covered apples and sprinkle the batter with the cinnamon sugar.
Bake for 1 hour and 20 minutes or until a skewer inserted into the cake comes out clean. Cool in tin.
Serve warm with cream or ice cream. It's great just as is also.
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