Autumnal apple cake

 

Despite my moaning that I love summer and can’t bear for the seasons to change, I feel like I have started to embrace the Autumn and I really do love the crisp fresh air, pumpkins and apples in the orchard! 

One thing I certainly do not care for in the Autumn is the amount of daddy long legs in the house, there are so many! I hate the way they absent mindedly fly towards you it freaks me out. I am not a fan of creepy crawlies of any sort.

Now I really am not one for cooked fruit in a pudding but my baking repertoire cannot consist of chocolate fudge cake alone, so I decided to bake an apple cake this weekend as our orchard is bursting with apples and we are having friends over for dinner. 

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3 cups plain flour

2 teaspoons of baking powder

1 teaspoon salt

2 teaspoons of ground cinnamon

4 large eggs

1 cup unsalted butter, melted

1 cup light brown sugar

1/2 cup granulated sugar

1/2 cup plain greek yogurt

2 teaspoons vanilla extract

3 medium apples, cored and cubed - I used two large apples from our trees and didnt bother to peel them.

Maple glaze;

1/4 cup maple syrup

1 tablespoon unsalted butter, melted

1 cup of icing sugar

1 pinch of salt

1/2 cup chopped pecan nuts to decorate

Method;

1. Preheat the oven to 180c and grease a cake tin with butter

2. In a large bowl, combine flour, baking powder, salt and cinnamon until evenly distributed.

3. In another bowl combine eggs, melted butter, brown sugar, granulated sugar, vanilla and the yogurt, mix until smooth.

4. Add the wet ingredients to the dry and use a whisk or spatula to mix until the batter is combined & even without overmixing. With a spatula, fold in the diced apples.

5. Bake for 50-60 minutes until a cake tester comes out clean. Let it cool on a wire rack completely before carefully removing it from the tin. {run a knife around the inside and outside of the bundt and invert onto a plate carefully}

6. When cool, make the icing glaze - melt the butter and maple syrup in a small pan. Remove from the heat and whisk in the icing sugar and a pinch of salt, Let it cool a little but drizzling over the cake.

Then top with the chopped nuts to decorate.

It’s super easy to make, you don’t have to use a Bundt Tin but I really like to mix up the cake shapes! 

Obviously as of yet I don’t know how it tastes but with the amount of sugar in it, surely it must taste nice! 

Cooking in ugg boots as the house is really cold, have you put your heating on yet? Some households seem to have a rule about which month it has to be before they turn it on, I would have it on all year round if I could, I really feel the cold and I hate it!

I’m looking forward to our friends coming over, I love hosting and cooking!

 I think I am a feeder!