This is one of my favourite ‘standby’ recipes adapted from an original recipe for French vanilla apple cake , (which can be found here) but of course couldn’t just leave it alone .
I added a little ( quite a lot) of cinnamon and a tiny bit ( well maybe more than a tiny bit) of whisky and the ‘Auld Alliance apple cake was born!)
This is equally delicious served warm with cream, custard or ice cream or completely alone with a nice brew.
1 cup / 125 g all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 stick / 1/2 cup/ 115g unsalted butter, at room temperature
2/3 cup / 130g granulated sugar (plus more for sprinkling over cake)
2 large eggs
2 tsp vanilla extract
4 tbsp whisky
3 apples, peeled, cored and cut into 1/2-inch cubes
2 tbsp ground cinnamon ( in large zip lock bag)
Preheat the oven to 350°F / gas mark 4. Grease a 9-inch springform or regular cake tin with butter or nonstick cooking spray or use baking parchment to line the tin
In a small bowl whisk together the flour, baking powder and salt.
Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy ( about 3 minutes )
Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Add 1 tbsp of your flour with each egg. Beat in the vanilla and whisky.
Don’t worry if the batter looks grainy at this point; that’s okay.
Add the remainder of the flour mixture and mix on low speed until just combined.
Place the apple cubes into zip lock bag with cinnamon and shake vigorously until apples are coated in cinnamon
Using a rubber spatula, fold in the chopped apples.
Scrape the batter into the prepared tin and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar.
Bake for about 40 minutes, (or until the cake is golden and a toothpick inserted into the centre comes out clean)
Allow the cake to rest in tin for 10-15 mins then turn out on to a cooling rack
Freezer Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminium foil or freezer wrap. Thaw overnight on the counter top before serving.
I hope you enjoy this cake as much as I do. A real ‘tea-time’ standard in HillyWillys Kitchen
See you next time.