Easter Apple Cake Recipe

It’s almost impossible to beat the combination of sweet fruit and decadent desserts. This delicious recipe for Easter Apple Cake highlights the crisp fruit but also the cinnamon sugar-flavoured pastry. It’s luscious but doesn’t overdo it on the sweetoscale with just the right mix of flavours.

The cake is baked with the apples inside as the middle layer, which creates a moist, finished product. The apples are gooey, baked in a cinnamon sugar coating, making them a sweet and light complement to the perfectly baked cake. The secret to this cake is creating layers that will hold up. Pour half of the batter into a round cake tin first then add apple mixture and top it all with the rest of the cake batter.

With fluffy cake layers and a soft apple centre, this cake does it all. Not to mention the drip of icing at the end that all but guarantees everyone will be asking for seconds.

Method

Heat oven to 350 F/ 180 C

In a medium bowl, mix apples, cinnamon and 5 tablespoons brown sugar until combined. Set aside.

In a large bowl, mix flour, 420 grams sugar, baking powder and salt until combined. Form well in the middle of mixture. Add oil, eggs, orange juice and vanilla; mix until blended.

In a cake pan, pour half of the batter. Add apple mixture. Pour remaining batter over the apple mixture. Sprinkle remaining sugar over batter.

Bake for 40-50 minutes, or until the top is golden brown and the tester comes out clean and dry.

Drizzle with icing, if desired.

Ingredients

Servings: 8-16

603 grams apples, peeled, cored and diced

3 teaspoons cinnamon

6 tablespoons brown sugar

420 grams sugar

603 grams flour

3 teaspoons baking powder

1 teaspoon salt

210 grams oil

4 eggs, beaten

52 grams orange juice

1 teaspoon vanilla essence icing (optional)