Caramelised Apple Cinnamon Cake
An eggless wheat-and-cornflour cake with chopped walnuts, half the apples folded inside, and the other half macerated with caster sugar, cinnamon and lemon laid across the top like a tart.
Per serving
Ingredients
- 270 g (2 1/4 cups)Whole wheat flour
- 30 g (1/4 cup)Corn flour
- 1 tspBaking soda
- 2 tspBaking powder
- 1/2 tspCinnamon powder
- 1/2 tspSalt
- 1/4 cupWalnuts, chopped
- 400 ml (2 cups)Milk
- 2 tbspVinegar
- 120 ml (1/2 cup + 2 tbsp)Oil
- 2 mediumApples, chopped
- 1 tspVanilla
- 170 gSugar (in batter)
- 1/3 cupCaster sugar (for top)
- 1 tspCinnamon (for top)
- 1 tspLemon juice (for top apples)
Method
- 1
Sieve together wheat flour, corn flour, baking powder, baking soda, cinnamon and salt. Stir in the chopped walnuts.
- 2
Stir vinegar into the milk and rest 5 minutes for buttermilk.
- 3
In a separate bowl whisk the buttermilk, sugar, oil and vanilla together until the sugar dissolves.
- 4
Fold the dry into the wet in 3 additions. Fold in half of the chopped apples (the other half is for the top).
- 5
Pour the batter into a greased and lined loaf or 8-inch tin.
- 6
Toss the remaining chopped apples with the caster sugar, cinnamon and 1 tsp lemon juice. Arrange the slices over the top of the batter — they'll sink slightly and caramelise as they bake.
- 7
Bake in a preheated 170°C oven for 40 to 45 minutes until a skewer comes out clean. Cool fully before slicing.