Today was one of those days where you want to run around, fling open all the doors and windows and let delicious smells of baking apple fill the autumn air.
Yes, autumn has finally hit Perth! Although today was maybe an exception, I have been loving cozy evenings at home with a good book, maybe a glass of red accompanied by scrumptious baked apples.
I made this super delicious cake last week for a gathering. A couple of people asked for the recipe, so I thought I would share it with you all!
This simple apple and blueberry cake is based on a recipe from the wonderful Donna Hay but can be altered as you please.
Preheat your oven to 160 degrees celsius and run over to organise your cooking soundtrack.
Today I was listening to String Quartet No.2 by Anton Arensky for violin, viola and 2 cellos. I am performing this simply incredible work next month, so thought I would do a little studying :-)
Cream together 165g of caster sugar and 125g of softened unsalted butter.
Once light and fluffy, add in 2 eggs, one at a time before adding a teaspoon of vanilla extract.
Beat in 1/2 cup of milk and then add 225g of self-raising flour.
Once well combined pour batter into a greased spring form cake tin.
Top your cake batter with a big handful of which ever fruits are in season.
I chose to take advantage of the delicious apples that are around at the moment so sliced one up and added roughly one cup of frozen blueberries.
Sprinkle a tablespoon of dark brown sugar, drizzle with a little honey and bake for 45mins or until your cake skewer comes out clean.
As the cake cooks some of the fruit may fall through the cake batter.
Sometimes about 3/4 of the way through baking, I like to sprinkle a little extra sugar or honey onto your cake for a little extra caramelisation.
225g self-raising flour
165g caster sugar
125g softened butter
1 teaspoon vanilla extract (or paste)
1 apple thinly sliced
1 cup frozen or fresh blueberries
2 tablespoons dark brown sugar