Danish apple cake
Sometimes I make something the night before, such as this moist, dense loaf that isn't as sweet as a cake and is as good to eat cold as it is warm from the oven. This recipe is from the Fannie Farmer Cookbook (Knopf, 1990).
- Preheat the oven to 180C. Butter the sides and line the bottom of a 22cm round cake tin with baking paper or use a non-stick tin.
- Quarter, core, peel and thinly slice the apples and set aside. Cream the butter (soft) and sugar until fluffy and beat in the eggs.
- Sift the flour and baking powder together and beat lightly into the mixture. Spread half the mixture in the cake tin and arrange the apple slices on top.
- Sprinkle with about a heaped tablespoon of caster sugar and a teaspoon of ground cinnamon.
- Use a spatula to spread the remaining mixture over the apples. Don't worry if it looks a bit uneven and messy.
- Sprinkle the top with a tablespoon of coarse sugar (eg demerara or coffee crystals)
- Bake for about 35 minutes until the cake is golden and the apples are tender when poked with a fine fork. Serve warm or cold.