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Author Notes: This is a family recipe, very special to me as it was one of the first cakes I stated baking when I was 10. It's like a pound cake but baked in a larger cake tin so it comes out lower. I have cooked it over and over and with time added some changes like cinnamon and walnuts for an extra crunch. - Maria Teresa Jorge
- 1 3/4 cup flour
- 1 cup butter room temperature
- 1 cup sugar
- 4 eggs
- 1 teaspoon baking powder
- 1 pinch salt
- 4 apples
- 1 teaspoon cinnamon
- 1/4 cup walnuts fresh cut up
- 2 tablespoons corn flour for dusting the tin
- Pre-heat the oven to 300ºF with the rack in the middle.
- Butter a 23cm diameter cake tin and dust with corn flour - it gives the cake sides an added crunchiness.
- Sift together the flour, baking powder and salt.
- In the bowl of your electric mixer beat the butter with the sugar until creamy and very fluffy.
- Add the egg yolks, one at a time, scraping down the sides of the bowl as needed.
- Incorporate the flour mixture lightly.
- Beat the egg whites to soft peaks and fold them in the cake mixture very lightly.
- Wash, peel and core the apples and cut them in slices. Sprinkle with the cinnamon and mix to coat well.
- Pour 2/3 of the batter in the cake tin and smoothen the top. Add the slices of apple pressing them vertically into the batter. Divide the remaining batter in dollops with a spoon and leave as is without smoothning the top. Sprinkle with the walnuts.
- Bake for about 30 minutes or until a toothpick inserted in the middle comes out clean (it may come out wet from the fruit but shouldn't come out with uncooked batter).
- Let cool on a cooling rack.
- This recipe was entered in the contest for Your Best Road Trip Snack
- This recipe was entered in the contest for Your Best Edible Gift
- This recipe was entered in the contest for Your Best Apple Cake