It’s that time of year again when the trees are laden with apples. My mother-in-law, who was from German extraction, passed this recipe down to me, being that it was always a great family favourite. One day I made it and, discovering some left over cream cheese in the fridge, I decided to make a cream cheese topping to decorate the cake; it was a great success. This cake is lovely and moist and keeps well, but remember that if you do decorate it with the cream cheese topping, store it in the fridge.
Ingredients
- 205ml vegetable oil
- 2 eggs
- 1 tsp honey
- ½ tsp vanilla extract
- 280g Self-Raising Flour
- 165g caster sugar
- 2tsp cinnamon
- 1 tsp baking powder
- ½ tsp salt
- 6-7 tennis ball size eating apples peeled and diced
- Cream Cheese Topping (optional)
- 200g cream cheese
- 50g softened butter
- 275g sifted icing sugar
- ½ tsp vanilla extract
(Beat all the ingredients together until smooth)
Method
- Preheat the oven to 180C/150Fan/Gas 4
- Grease a 23cm square baking tin
- Beat the eggs and oil together until smooth
- Add the honey and vanilla extract
- Add all the remaining dry ingredients and mix well
- Fold in the diced apples
- Spoon into your prepared tin and bake for 50-55 minutes
- Cool and decorate either by dredging with caster sugar or to make a more decadent dessert a cream cheese topping – either way is delicious
