The cooler days are here and walking into a house with the smell of a freshly baked cake just makes those days a little better. Tamara Milstein-Newing shares her French apple tea cake recipe, and notes that this can also be replaced with firm plums, peaches or nectarines during the Summer.
4–6 large granny smith apples
juice and zest of 1 lemon
7 oz (200 g) butter
6 oz (180 g) superfine (caster) sugar
3 large eggs
6 oz (180 g) self-rising (self-raising) flour
2½ oz (75 g) all-purpose (plain) flour
4 fl oz (125 ml) milk
2 tablespoons water
4 tablespoons strained apricot jam or marmalade
toasted almonds or coconut, to garnish (if desired)
1. Preheat the oven to 375°F (190°C). Butter an 8-inch (20 cm) springform tin.
2. Prepare the apples by peeling and quartering them. Remove the core, then with a sharp knife, score each apple piece on the peeled surface about eight times. When all apples are scored, brush with lemon juice or soak in a water bath of lemon juice and water.
3. Using electric beaters, cream the butter, zest and sugar in a small bowl until light and fluffy. Beat in the eggs one at a time, and beat until well combined. Transfer the mixture to a large bowl and stir in the sifted flours and milk. Take care to mix the batter well so that there are no floury areas. Spread the batter into the prepared tin and smooth the surface.
4. Drain the apple quarters well and arrange them, rounded, scored side up, over the entire surface of the cake so that they are not quite touching. At this stage there will be several pieces of apple left over.
5. Bake for about 45 minutes, or until golden brown. After the first 10 minutes or so of baking, the apples will probably sink to the bottom of the cake. Carefully open the oven door and place all remaining pieces of apple over the surface of the cake. These will then remain on the surface of the cake. If the original apples did not sink, simply push them down gently with the remaining pieces of apple. Close the oven door and allow the cake to finish baking, then remove from the oven.
6. Mix the jam and hot water together and brush half the jam mixture over the hot cake. Allow the cake to cool in the tin, then remove from the pan and brush with the remaining warmed jam mixture. Sprinkle with toasted coconut or almonds, if desired.
Recipe via Bake Your Cake & Eat it Too by Tamara Milstein-Newing