Ingredients
5 Granny Smith apples
3 tbsp raw sugar
2 tsp cinnamon
2 cups plain flour
(400g)
1 tbsp baking powder
½ tsp salt
1 cup caster sugar
(335g)
1 cup vegetable oil
(250ml)
½ cup buttermilk
(125ml)
4 eggs
room temperature
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 22cm springform cake tin
- 1 Large bowl
- 1 Whisk
- 1 Skewer
- 1 Foil
Instructions
- Preheat oven to 170°C (150°C fan-forced). Grease and line a 22cm springform cake tin. Peel and core apples and chop them into 1.5cm pieces. Toss them in the raw sugar and cinnamon.
- Whisk together flour, baking powder, salt and sugar in a large bowl. In a separate bowl, combine oil, buttermilk and eggs. Gradually add wet ingredients to dry ingredients, beating well until just combined. It will have a thick consistency.
- Pour half the batter into the prepared tin. Top with half the apples. Add remaining batter, spreading it out to cover apples. Top with remaining apples.
- Bake for 1 1/2 hours or until a skewer inserted into the centre comes out clean. Check cake after an hour – if it is becoming too brown, cover loosely with a piece of foil.
Notes
Tip
Choose a green apple for this recipe so that the pieces keep their shape during baking.
Tip
I used a normal round baking tin, but a ring tin would alleviate the potential problem of an undercooked centre.
