2031 Earth’s Favourite Chunky Apple Cake

Athena’s Heaven on #Earth Cake

It may be 2031, but I love to bake just the way Mum taught me, using a bowl and wooden spoon. Of course, this is considered quite retro now. And who cares, I love it!

“Even an inventor has to eat!”

Athena Cartwright

This is a firm favourite with my family and especially with James now that we’re together. Baking is my muse and when I have inventor’s block, it’s the only way I can relax. Unconsciously, my mind still works away on the problem I wanted to solve making this the ultimate in brain food.

Summary

Bake Time: 45 minutes (2×8 inch tins) or 60 minutes for one larger tin.
Serves: 12 + dependent on portion size
Suggestions: Serve with a hot drink or as desert with ice cream, or custard, or whipped cream.

Ingredients

8oz of fat (4oz softened butter PLUS 4oz soft margarine)

8oz white caster sugar (Canadian granulated sugar)

8oz white sifted flour (NOT SELF RAISING)

4 level teaspoons of baking powder (Canadian magic powder)

4 large eggs

A few drops of Vanilla extract

A little water (optional)

4 hand sized apples

Icing sugar for dusting once cold

Directions

• Prep the tin(s). Grease tins and cut a long section of parchment to run around the circumference of the tin a little wider than the depth of the tin. Also, trace the tin’s shape and cut from the parchment. On one of the long sides of the parchment make a half-inch fold. Feather along this edge with small cuts never crossing the fold. Place in the tin so that the feathered edge sticks to the greased base. Now put the shaped parchment into the centre over the feathering. NOTE: necessary as the apple can stick to the sides otherwise.
• Weigh out the ingredients.
• Make the cake mixture using the all-in-one method. To do this, take a large bowl and add the fat, sugar, sifted flour, baking powder, and eggs. Beat until smooth, incorporating plenty of air.
• Add the vanilla – beat to incorporate and until the mixture is smooth. There must be no flour pockets or lumps.
• If the mixture doesn’t drop easily from the wooden spoon add some water, a little at a time. Caution: the mixture shouldn’t be too wet as working with fruit will make the cake moist anyway. Beat well between the additions ensuring it is well mixed. Set to one side.
• Peel and core an apple. Chop into large wedges and chunk each wedge into two or three. Add to the mixture and beat. Repeat for each apple. This way no discolouration should occur to the apple.
• Cover the base of your chosen prepared tin(s) with an even coating of the mixture, until it is all gone. If you are using multiple tins, share the mixture equally between them.
• If the mixture is divided into two sandwich tins, BAKE: at 325 degrees for about 45 minutes.
• If all the mixture is in a single tin, BAKE: at 325 degrees for 55-65 minutes.
• Cook until: golden and springs back when lightly touched and has slightly shrunk from the edges. You can also use a cake tester and it’s ready when it comes out clean.
• Turn out onto a cooling rack and leave until cold. Carefully, plate the cake and dust with icing sugar.

NOTES: Cooking times will vary from oven to oven and the location in the oven will vary from country to country depending on the location of the heat. Therefore, it is suggested extra care is taken the first time you bake this.

Enjoy!

Please leave your recipe reviews and star ratings in the comments. Or if you have any questions I will be happy to answer them. I’d love to hear from you!