With Mother's Day on Sunday this is the perfect cake for this special day

Delicious by itself or serve with cream or ice-cream

PREP TIME:10 minutes
COOK TIME:35 minutes
Serves 10


Recipe by The Modern Nonna

Ingredients
​

• 1 cup sifted plain flour ( I used Lighthouse cake flour)
• ½ cup sugar
• ¾ tablespoon baking powder (make sure it's not expired)
• 3 large eggs, at room temperature
• ½ cup avocado oil or any neutral cooking oil
• 3 medium-sized apples, peeled and diced small, I used granny smith (2 to 2 1/2 cups of diced apple total)
• Icing sugar, for dusting

Liquid Topping​

• ½ cup milk
• 2 tablespoons butter
• 2 tablespoons sugar

Instructions​

• Preheat the oven to 175°C / 155°C fan-forced. Grease and flour a 7-inch springform pan and line bottom with baking paper. You can use a larger springform pan, but this will result in a thinner cake. Monitor closely during baking, as the time may vary.
• In a bowl, add the flour, sugar, and baking powder, and stir to combine. Add the eggs and oil, and stir until fully combined. You should have a smooth but thick batter. Gently fold the apples into the batter until they are fully coated.
• Pour the batter into the lined pan, and bake for 35 to 40 minutes or until a toothpick comes out clean.
• About 5 minutes before the cake is done, warm the milk, butter, and sugar in a small pot over medium heat. Whisk until the mixture heats up and the butter and sugar fully dissolve. Remove from the heat.
• Remove the cake from the oven, and using a long skewer or chopstick, gently poke holes into the top of the cake, making sure to insert the skewer from the top to the bottom. I poke about 25 to 30 holes, making sure they are evenly spaced apart.
• Take the warm milk mixture and gently pour it over the top of the cake. The cake will absorb this delicious mixture as it cools, so trust the process.
• Once the cake absorbs the liquid, remove the springform and baking paper from the cake. Place the cake onto a plate and let cool for 10 to 15 minutes before you dig in! Make sure the cake has absorbed the topping as the interior will have a custard-like texture.
• Optionally, dust the cake with icing sugar once it has cooled and enjoy

 

[Littleboy8]

I make apple cake a lot but I don’t use granny smith anymore they’ve got no flavour, so I changed to a sweeter apple and the flavour is so much nicer and no sugar.