I was at the neighbourhood library the other day with my friend, when she found this cook book which she was planning to borrow for her daughter. The recipes were fairly simple and I came across this apple cake recipe when I flipped thru the pages. As I have been thinking of baking anything with apples for the longest time, I thought why not give this a try….
This recipe called for apples to be cut into quarters, but I just diced them really small. There was once I made apple muffin and that recipe called for apples to be grated, but I did not squeeze the water out and it became very mushy and I felt I would not like chunks in the cake. So I diced them small instead.
Since this cake turned out really well, I will start the ball rolling with all the other apple gluten free and paleo recipes I have saved and bake more with apples 🍎. Ha… ha….
- All-purpose flour – 240 gm
- Apples – 3 medium, diced small
- Butter – 115 gm
- Sugar – 145 gm
- Eggs – 2
- Buttermilk – 120 ml (*I just added 1/2 tsp vinegar to 120 ml normal milk)
- Vanilla extract – 1 tsp
- Pre heat your oven to 180 degrees C and grease and line the loaf pan with parchment paper.
- If you don’t have buttermilk, just add 1/2 tsp of vinegar to your normal milk and keep it aside for about 5 mins.
- Melt the butter in a saucepan over low heat.
- In a large bowl, whisk together the sugar and eggs until they look foamy.
- Next add the melted butter, buttermilk and vanilla extract.
- Mix the flour and baking powder together till well combined.
- Peel the apples and cut them into quarters. Remove the cores and dice them really small.
- Stir the apples into the mixture.
- Pour the mixture into the loaf pan and bake for 50 mins and toothpick inserted into the center of the cake should come out clean.
- Leave it aside for about 5 mins and transfer to wire rack to cool completely.