Moving can be quite stressful and tiring, but also good for finding things we don’t remember we own anymore.
After unpacking my cookbooks and magazines, I found a folder filled with very old print outs from other blogs and websites. There were some great recipes there and I did not recall them at all; The one I post today was among them – I printed it almost two years ago!
My dear coworker Gisele brought me some delicious tapioca pancakes last week, filled with flaked coconut and sweetened condensed milk – quite a decadent breakfast treat.
I’m not going to be the only one whose jeans no longer fit, so my revenge was to bring some of this cake to Gi. :)
Cinnamon apple cake
slightly adapted from here
185g unsalted butter, room temperature
1 ¼ cups (250g) sugar
1 ½ teaspoons vanilla extract
2 cups (280g) all purpose flour
2 ¼ teaspoons baking powder
1 ½ teaspoons ground cinnamon
¼ cup (60ml) milk
1 ½ Gala apples, cored, in thin slices - don’t peel them
1/3 cup jam of your liking, slightly melted if necessary - you may want to use one that matches the fruit color*
Preheat the oven to 200ºC/392ºF; grease and line a 20x30cm rectangular cake pan.
In a medium bowl, sieve together flour, baking powder and cinnamon. Set aside.
Cream together butter, sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each addition. Using a wooden spoon or rubber spatula, fold in the flour mixture and the milk.
Transfer the batter to prepared pan and level the top. Arrange the apple slices on top of the batter. Brush the apples with jam and bake for 30-35 minutes, checking after 25.
Remove from the oven, brush the top of the cake again with jam and let cool in the pan.
* I used Dr. Oetker’s clear glaze, but the apples weren’t so shiny – I should have used apricot jam