Quick apple cake

It’s no secret I like spending time in the kitchen, but there are days I’m pressed for time and the word “quick” on a recipe draws my immediate attention – and if it comes from a reliable source like Stephanie Alexander, the better.

I needed a good cake recipe that didn’t take much time between prepping and baking, but my butter was rock solid and I was out of vegetable oil – tough call. Eat Your Books came to my rescue and in no time at all the cake was in the oven, perfuming the entire apartment. The cake turned out tender and tasted delicious, and if you don’t have apples around I am sure pears or berries would suit this cake equally well.

The cake is great both warm and at room temperature, so it can be served as dessert with a dollop of whipped cream or as an afternoon snack with a cup of tea or coffee – take your pick.

Quick apple cake
slightly adapted from the wonderful The Cook's Companion, one of my favorite cookbooks

Cake:
2 medium Granny Smith apples, peeled, cored and chopped in small cubes
3 tablespoons sherry (feel free to use apple brandy, brandy or rum)
160g all purpose flour
1 teaspoon baking powder
pinch of salt
3 eggs
120g granulated sugar
½ teaspoon vanilla extract
140g unsalted butter, melted and cooled

To dust the cake:
2 tablespoons granulated sugar
½ teaspoon ground cinnamon

Preheat the oven to 190°C/375°F – while that happens, soak the apples in the brandy in a small bowl.
Butter a 20x6cm (8x2 ½in) round cake pan, line the bottom with a circle of baking paper and butter it as well.

Sift flour, baking powder and salt in a small bowl and set aside. Using an electric mixer, using the whisk attachment, beat eggs and sugar until thick and fluffy. Beat in the vanilla. Fold in flour mixture gently. Drizzle in melted butter, then fold it in. Fold in apple and any juice/sherry left. Spoon into prepared tin and smooth the top. In a small bowl, stir together the granulated sugar and cinnamon and sprinkle over the batter. Bake for about 40 minutes until the cake is golden brown and a skewer inserted in the center comes out clean. Cool in the pan over a wire rack for 25 minutes, then carefully unmold.

Serve warm or at room temperature (turn it into dessert by serving it with whipped cream).

Serves 8-10