Dutch Apple Cake
"This is the most wonderful celebration of apple without too much sugar, cinnamon, dried fruit – just simple buttery cake with apple. A similar cake to this was enjoyed with a cup of coffee in a local café – when I asked the baker if she would part with the recipe – she said NO!
Then I was determined to make an even better cake – so after a few attempts this was created AND if you do not have plain yoghurt in the fridge you can get a little creative – I used ½ cup buttermilk and ¼ cup ricotta instead of the yoghurt and it was superb!"
190g softened butter
1 cup sugar
3 large eggs
1 tsp vanilla extract
¾ cup yoghurt
1 Tbsp lemon juice
2 cups flour
2 heaped tsp baking powder
3 apples, peeled and sliced thinly
1-2 Tbsp sugar
2 Tbsp apricot jam and 2 tsp water heated for glaze
Preheat the oven to 180degC.
Cream the softened butter with the sugar.
When the mixture is light and creamy, add the eggs and beat well. Add the vanilla, yoghurt and lemon juice.
Sift the flour and the baking powder together and blend into the cake mixture. Take care not to over-mix.
Place 2/3 of the mix into a greased and baking paper lined 20 cm cake tin.
Top with 2 apples peeled and thinly sliced. Top with remaining cake mix and then the last apple sliced thinly.
Sprinkle with sugar
Bake for 80 mins – all the apple makes it a dense cake.
After removing from the oven brush with heated apricot jam and water.
* To make an apricot glaze put the jam and water in a pot – stir the whole time and when it has thinned out – you are good to go!