VelvetApple cake with cinnamon and allspice
Inspired by techniques from Serious Eats.
A moist apple cake scented with cinnamon and allspice, turned out to reveal overlapping slices of brown-sugar-coated apple. Coarsely chopped apples keep the oil-based crumb tender, while tart Granny Smiths balance the sweetness.
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Method
- 1
Prepare the tin. Set an oven rack in the middle and heat to 165 °C (145 °C fan). Brush the base and sides of the 25 cm springform tin with 5 ml oil. Line the baking tray with foil and stand the tin on it to catch any leaks.
- 2
Arrange the apple topping. Slice 4 apples about 6 mm thick and put them in a medium bowl. Toss with 15 ml lemon juice, the brown sugar and ⅛ tsp fine salt. Arrange in two concentric circles across the tin base, slightly overlapping the slices, and dot with the cold butter.
- 3
Chop the remaining apples. Cut the remaining apples into large pieces and pulse in the food processor with the remaining 15 ml lemon juice until coarsely chopped, with small pieces still visible. Weigh out approximately 375 g for the batter and set aside; keep any excess for another use.
- 4
Mix the dry ingredients. In the second medium bowl, whisk the flour, granulated sugar, cinnamon, allspice, baking soda and remaining 1 tsp fine salt until evenly mixed.
- 5
Make the batter. Beat the eggs in the large bowl with the mixer on medium speed. Keep beating as you slowly pour in the remaining 355 ml oil and the vanilla. Turn to low speed and add the flour mixture in three batches, alternating with the chopped apples. Scrape the bowl's sides and base with the spatula and mix just until combined.
- 6
Bake the cake. Pour the batter over the apple slices in the tin. Bake on the tray for about 90 min, until a toothpick inserted into the centre comes out clean, with no wet batter attached.
- 7
Invert and cool. Using oven gloves, carefully turn the cake upside down onto the cooling rack while it is still in its tin. Leave for 20 min, then release and lift away the springform sides. Ease the tin base off with the help of the paring knife. Let the cake cool completely, then transfer to a serving plate and cut into 16 slices.
Storage
Refrigerate in an airtight container for up to 1 week; bring slices to room temperature before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
Free sugars: 29.4 g per serving
58.8 % of the 50 g daily maximum · 117.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028
Equipment
- 25 cm springform tin
- rimmed baking tray
- aluminium foil
- pastry brush
- vegetable peeler
- paring knife
- chopping board
- kitchen scales
- measuring jug and spoons
- 2 medium mixing bowls
- large mixing bowl
- food processor
- whisk
- electric mixer
- rubber spatula
- toothpick or cake tester
- wire cooling rack
- oven gloves
- serving plate
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 457 kcal |
| Protein | 4.1 g |
| Carbohydrate | 58.1 g |
| of which sugars | 35.7 g |
| of which free sugars | 29.4 g |
| Fat | 24.1 g |
| of which saturates | 3.2 g |
| Fibre | 1.7 g |
| Salt | 0.7 g |
Protein per 100 kcal
0.9 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
