We've been lucky enough to have a couple of planned roadtrips and lots of daytrips across this school holiday. Last week, we were down in Dorset enjoying the sea air and sunshine and on a visit to Weymouth, we stopped off at a little cafe which my Dad proclaimed served the best Dorset Apple Cake ever! I tasted a little and it reminded me of a German Apple Cake that my mum used to make when I was little. So this week, when our next roadtrip included a visit to mum and dad's house, I found myself digging through her old recipe collection - you know, the lovely kind of handwritten and typed recipe cards shared by friends some twenty or thirty years ago. There are a number of old favourites which re-surfaced (and which may make an appearance on the blog at some time!) and it was an enjoyable trip down memory lane.
So after a fun day out running around castle ruins, this afternoon saw the recreation of the childhood favourite, the German Apple Cake. I had a look on the internet and there are a number of variations for apple cakes, some including nuts, some missing out the cinnamon, some with apple inside and some on top. Our version is a simple sponge covered with butter, cinnamon and sugar, layered with sliced apple and then topped with more butter, cinnamon and sugar. It's a light cake which is great for afternoon tea or covered with dollops of custard (my boys' favourite) for pudding. I've never made it before, but it was definitely the same as my mum used to make.
The boys loved it.
I think we may have found another childhood favourite for them too :)
German Apple Cake
- 170G SELF-RAISING FLOUR
- 1 TSP BAKING POWDER
- 85G CASTER SUGAR
- 30G BUTTER (MELTED)
- 1 EGG (BEATEN)
- 140ML MILK
Cake Topping Ingredients
- 340G COOKING APPLES (I USED BRAMLEY APPLES)
- 30G BUTTER (MELTED)
- 1 TSP CINNAMON
- 85G SUGAR
- Prepare and slice the apples, putting them into a bowl of cold water
- Turn on the oven to 170 degrees
- Grease and line a round baking tin
- Firstly, to make the cake, put the flour, baking powder and sugar into a bowl and mix to combine
- Melt the butter and add to the beaten egg and milk
- Stir the wet ingredients into the dry ingredients and then put pour into the prepared tin
- Melt the remaining 30g butter and brush half of this over the cake mix in the tin
- Mix the cinnamon and sugar together and sprinkle half of this over the cake mix
- Drain the apples and pat them dry. Then place them in overlapping rows on the cake mix
- Brush with the remaining butter and then sprinkle with the remaining cinnamon | sugar mixture
- Bake in the oven for 35 minutes (test with a skewer to ensure it come out clean)
- Leave in the tin for 5 minutes to cool down (or longer if desired) and then move to a serving plate
- Excellent with custard or just naked!