I never used to like apples. In fact, I was terrified of them. I’m not really sure what it was about them that I didn’t like, but I just knew they weren’t for me. In grade school, the teachers would take us out every fall to the apple orchard to see how apples were harvested. Every year, I would make my mom write me a note to excuse me from having to try any apple or byproduct. Somewhere along the way I gave in and tried apples again and actually enjoyed them. I mean I don’t eat apples regularly, but I do seem to cook and bake with them an awful lot these days.
I decided to try this recipe from Liberty London Girl after thoroughly enjoying the last apple cake I made from her cookbook. The recipe can be found HERE. I’ve said it before, I really like her recipes. Nothing overly fussy and easy to source ingredients.
I started by peeling, coring and chopping the apples and I pre-heat the oven to 350F. I set them aside and added the lemon juice and brown sugar. Then, I moved on to the cake batter. It was super simple. I combined the caster sugar and butter in my food processor and then added the small amount of flour and an egg. After mixing those ingredients together, I added the second egg, the remaining flour and the cinnamon. I pulsed the ingredients again, until the mixture was well combined.
I got out my springform cake tin and gave it a nice butter coating to stop the batter and apples from sticking as much as possible. I also dusted flour over the butter coating to further stop the dreaded sticking. I added the cake batter to the cake tin, and once evenly distributed throughout the tin, added the apples and brown sugar mix on top of the batter. I finished it off with the actual sugar coating. I mixed together butter, brown sugar, cinnamon and flour, and sprinkled it on top of the apples. It baked at 350F for 45 minutes, before being lowered to 280F and baked for an additional ten minutes.
So. I was slightly disappointed with this one. I loved her other recipe for apple cake. This one seemed to have insufficient batter. I almost wanted to double the quantities of the batter. I also found that, despite having very nice flavours, it seemed to be missing something. It tasted almost like a cinnamon bun, and could have done with a cinnamon bun like icing or even whipped cream or ice cream. It was okay, but I’ll stick with THIS recipe.