Katy Apple Cake.

Katy Apples – @archaeologystudent

A post from my food blog that is so evocative of autumn, childhood and the turning seasons that I had to post it again!

This was one of my favourite desserts as a child. It tastes of autumn, short days and damp dogs underfoot in a kitchen with windows steamed up from us ravenous kids pestering for dinner. This particular recipe, my mother’s, and copied from a recipe book from the 1970’s,  was lost years ago but recently rediscovered. As our Katy apple trees have fruited really well this year I’ll be able to stash plenty in the freezer. I can pretty much guarantee the kids will be sick of it by January.

• 3   Apples.
• 1   Lemon, juiced.
• 2   Eggs.
• 200g  Caster Sugar.
• 100g  Butter.
• 150 mls  Milk.
• 180g  Plain Flour.
• 2tsp  Baking powder.
• 1 tbp  Demerara sugar
• 1 tsp  Ground Cinnamon.

Slice the apples finely and coat with lemon juice to stop discolouration.  Whisk the eggs and sugar together at a low speed until thick, pale and creamy.  Bring milk and butter to the boil; easiest if done in the microwave.  Whilst whisking eggs and sugar together add the boiling milk and butter to the batter mixture in a slow, steady stream.  Sieve the flour and baking powder into the batter.  Whizz carefully.  Do not over beat or it will split.  Pour batter into tray – I use a medium size brownie tin – and lay the apple slices on top, overlapping slightly.  Scatter with the demerara sugar and cinnamon.  Bake 180c for 20-25 mins. If you’re feeling fancy brush the cooked cake with warm apricot jam for a yummy glaze.

 

Serve hot with whipped cream or ice cream, or cold with a cup of tea and a good book.