Ingredients:
- 350g butter softened
- 350g caster sugar
- 450g plain flour
- 6 eggs
- 2 tbsp baking powder
- 200g greek yoghurt
- 1 tsp vanilla essence
- 250g apples (cored and chopped) – this is final weight
Caramel drizzle:
- 100g caster sugar
- 45g butter
- 50ml cream
- pinch of salt
Decoration:
- 3 small apples
We have so many apples on our apple tree in the garden that I just don’t know what to do with them all!
I made the classic crumble, that didn’t make a dent. We gave a load away – you wouldn’t know!
This cake used a load of apples and you still wouldn’t know – so looks like lots more apple recipes to come! This cake was delicious – lovely and moist from the copious amount of fruit and I always think that adding greek yoghurt or sour cream to a bake really balances the flavours so the cake isn’t too sweet. Although the caramel adds a bit of sweetness to the bake it isn’t overpowering, of course you can leave the caramel off though if you would prefer. I much prefer a less sweet cake – it doesn’t make you feel sick but I guess the negative is that you can eat more.
It is quite a large cake and you can easily cut 16 portions of a decent wedge or I would say up to 24, if you like just a small slice of cake (there’s a little guesswork here as I’m not a small slice of cake girl). Since it is so big – and depending on the number of mouths that you are trying to feed it’s great that this cake freezes really well, so you can have some now and enjoy the rest at a later date.
So far this is the first time I made this cake – editing a cake recipe for a blueberry cake I make and since it turned out so well, and since I have so many apples there will be an instructional video to follow. In the meantime – please find the ingredients above. Make sure you cream the sugar and butter, followed by the eggs one at a time, then the flour, baking powder and vanilla. Add in the greek yoghurt, then the apples. Bake for 1 hour at 160degC.
