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
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Ingredients
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1 3/4 cups
flour
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1 cup
butter room temperature
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1 cup
sugar
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4
eggs
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1 teaspoon
baking powder
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1 pinch
salt
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4
apples
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1 teaspoon
cinnamon
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1/4 cup
walnuts fresh cut up
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2 tablespoons
corn flour for dusting the tin
Directions
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Pre-heat the oven to 300ºF with the rack in the middle.
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Butter a 23cm diameter cake tin and dust with corn flour - it gives the cake sides an added crunchiness.
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Sift together the flour, baking powder and salt.
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In the bowl of your electric mixer beat the butter with the sugar until creamy and very fluffy.
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Add the egg yolks, one at a time, scraping down the sides of the bowl as needed.
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Incorporate the flour mixture lightly.
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Beat the egg whites to soft peaks and fold them in the cake mixture very lightly.
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Wash, peel and core the apples and cut them in slices. Sprinkle with the cinnamon and mix to coat well.
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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.
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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).
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Let cool on a cooling rack.
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