Danish apple cake
You can replace the apple in this cake with rhubarb, pear or firm peaches. Or leave the fruit out altogether and just sprinkle the cinnamon sugar mix onto the cake before baking, then you will have a very moist tea cake.
Ingredients
175g butter, softened
175g castor sugar
3 eggs
175g self-raising flour
500g Golden Delicious apples
1 tsp ground cinnamon
1 tbsp white sugar
Method
Preheat oven to 180 degrees. Grease a 22-centimetre round cake tin.
Beat butter and sugar with an electric mixer until the mixture is light and fluffy. Beat in eggs, one at a time. Sieve flour into mixture and fold in thoroughly. The mixture will be quite stiff.
Peel, core and quarter apples, then slice them thinly.
Spread half the mixture in the bottom of the cake tin and cover with half the sliced apple. Cover with the rest of the mixture and arrange the remaining apple in a wheel pattern over the top.
Mix cinnamon and white sugar then sprinkle over the apple.
Place in the centre of the oven and bake for 35 minutes.
To check if it's ready, insert a skewer in the centre; it should come out clean.
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Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/danish-apple-cake-20130402-2h3yi.html