Another Apple Cake Update - 24 October 2025

Here’s a short update on using up those apples. I made (yet another) apple cake but this time I cut the apple into much smaller chunks. You can see what I mean in the photo below. You can also compare with my previous attempt here.

This time I just went for a normal cake recipe - using slightly less sugar. I used the electric whisk to soften and cream the 80g of butter and the 80g of caster sugar until it was fluffy.

I also added two eggs and a teaspoon of vanilla extract.

I added the raw apple cut into small pieces to the mixture, stirred slightly and then sifted the 150g of self-raising flour with a pinch of salt to add to the mixture. I 'folded' everything together making sure I didn't over stir - apparently this avoids the cake becoming hard, but that's never happened to me. I also added a bit of milk, but that wasn't really that needed as the mixture didn't seem to be dry.

As against the previous attempt I did not put the apple in a middle layer or added a layer of cinnamon sugar to make a line. I thought that would just add extra sugar that these sweet apples don’t need.

After baking the cake for 25 minutes in the oven at 180 degree Celsius, the skewer came out clean so it was ready.

I did notice that the mixture didn’t rise that much and the cake was very moist. I’m not sure how to make my cakes rise more but as I normally ‘shave’ the ingredients like sugar and butter to the bare minimum, I reckon that’s why I get a ‘cut down’ version’ of the cake.

_{Close-up of cake slice : it was very easy to cut it into slices, ie the crumb was 'rather' moist.}

The cake was welcomed by those who dared to taste it so I’m happy about that.

I find it’s a lot of work to peel the apples and get rid of all the ‘entrails’ : pips, stalks and so on. I wish I could just make a cake that lasted longer and didn’t take so much preparation.

Thank you for reading !