It’s not the first time I cried over cake. Things go wrong in the kitchen – an oven you’re not used to, a scale that’s out of battery, ingredients that go off, and you’re not attentive and you misread, you mismeasure, you misunderstand it all – and you fail. Now, it’s not that you’ve made a cake that’s a bit flat, that tastes a bit bland or looks a bit odd, because you’re more than disappointed. Maybe it’s the end of a long already-bad day. Or maybe it’s a surprising end to an exceptionally good day. Either way it all goes tumbling down and you’re overwhelmed with the sense of worthlessness and incompetency because you can’t even make a simple apple cake.
So then comes attempt number 2. Different recipe, different day. It turned out much better and I have to say, I just love New York Times as their recipes never give me mental breakdowns.
This is an easy cake. Don’t worry, it seems like a lot of apples but it’s okay. And it takes awhile in the oven, don’t worry about that either. And lastly this cake has some room for error so it’ll all be fine. No breakdowns. It’s soft, moist and very appley.
Recipe adapted from New York Times Cooking
2 sticks(226g) butter, softened
1 cup(200g) caster sugar
1/4 cup(55g) brown sugar
1/2 tsp salt
2 large eggs (should weigh about 140g)
1 tsp vanilla extract
2 cups(256g) plain flour
2 tsp baking powder
1/2 tsp ground ginger
1 tsp ground cinnamon
2 braeburn apples, peeled, cored and each cut into small slices
2 granny smith apples, peeled, cored and each cut into small slices
Icing sugar for dusting at the end
Preheat oven to 180C. Grease and flour a 9 inch/22cm cake pan.
Beat the butter and the two sugars together for a couple of minutes until light and fluffy. Add the salt, two eggs and vanilla extract and beat until smooth.
Whisk togeter the flour, baking powder and spices and, using a rubber spatula, gently fold into the wet mixture until thoroughly mixed. Fold in half of the apples and spread the batter evenly in the pan. Then press the other apples into the cake in a freestyle matter.
Bake for about 40-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Serve at room temperature with a dusting of icing sugar.