Cake recipes that only require one bowl and a bit of mixing by hand are gold. They are usually so straight forward that a kid could make them. This one is easy but it does require a little knife work with slicing the apples, some heat to melt the butter but then all you need is a spoon to mix.
This is an Annabel Langbein recipe except I don’t add the raisins and walnuts that are in the original as my kids tend to pick those out. It should be noted that not all of my kids do that. Matilda prides herself on the fact that she love nuts and raisins. The younger two love to eat sultanas and raisins on their own but not cooked into things. I trust they will grow out of this but in the meantime, as I make this cake for school lunches, it is raisin and nut free and just as yummy.
This is a fabulous cake for a school lunch box. My kids adore it and Levi asks for an extra big slice for sharing as his friends love it too. It is moist and keeps well for several days plus it freezes well. It doesn’t crumble all over the kids when they eat it and above all, it is delicious. I guarantee that no one could resist this cake when still warm from the oven. The house is filled with the scent of cinnamon and apple. Just perfect served as a dessert when it is still warm with some cream or custard. This recipe is a keeper.
one pot spiced apple cake
(slightly adapted from a recipe by Annabel Langbein from her book ‘Simple Pleasures’)
25og unsalted butter
3-4 apples, peeled, cored and thinly sliced
2 cups caster sugar
2 eggs, lightly beaten
2 1/2 cups plain flour
1 teaspoon baking powder
2 teaspoons baking soda
3 teaspoons ground cinnamon
Preheat the oven to 150 degrees C (300 degrees F). Grease and line the side of a 26cm round cake tin with baking paper.
In a large pot (large enough to hold all the cake batter) add the butter and melt over a low heat. Remove the pot from the heat and add the sliced apples and sugar. Mix together then mix in the eggs. Sift over the dry ingredients and stir until everything is combined smoothly.
Pour the batter into the prepared cake tin and bake until golden and cooked which is about 1 hour and 20 minutes. If the cake is browning too quickly then cover with some foil. Test the cake with a skewer to make sure it is cooked in the center. I have found that I’ve had to leave the cake to cook for a further 20 minutes, covered with foil, until it is cooked. The center of the cake should bounce back when pressed.
Leave to cool for 15 minutes before taking out of the tin.