Tonight, I doubled the recipe for the batter and decreased the cooking temperature and baked the cake longer in the oven. Finally, I am happy with the end result. The cake is cooked just right and remained moist, and the apples got their chance to caramelize slightly and cook through, therefore releasing a sweet taste and is soft but firm enough to hold its texture.
A couple of weeks ago, I have overstocked on apples for the stuffing for the whole suckling pig I was cooking. We had so many apples leftover, I really wanted to use them and make a simple and moist apple cake. I used a familiar base cake recipe and just added the apples on top. The first time I made it, there wasn’t enough cake batter so the cake ended up being too thin and cooked too quickly. This didn’t leave enough time for my apples to cook – so it was a weird thin cake with hard apples.
1 1/3 cup sugar
3 cups self raising flour
1 cup milk
3 medium apples, peeled, quartered and cored
Juice 1 lemon
Cream butter with sugar. Add egg and beat well. Add half of flour and beat to combine. Add milk and remaining flour alternately (this will make a thick mixture). Spread mixture over bottom of a large cake tin.
Cut quartered apples into thin slices but not all the way through. This will help the apples cook through. Place apples on top of the cake batter in the tin.
Bake in a preheated oven on 120C for 1 hour.
While still warm, squeeze over lemon juice and sprinkle with sugar and cinnamon.