Simply Apple Tea Cake

I once had a Professor who said that everything every choice is a political decision. By design. I didn't know what he meant until I did. I was in my 20's then and so I must be forgiven.

Things can be as simple or as complicated as we make it. Often we think that that we're on a runaway train and that we have no choice, no free will but that is nearly never true when you really truly think about it.

I choose simple. In my opinion a good night's sleep is severely underestimated.

And therefore by the extension of that thought, I tend to favor old world cakes. Honest, simple, uncomplicated and tend to stay away from fondant and other such culinary disguises.

And so this cake fits the bill. I used the same cake base I've used so many times in the past like here and tweaked it for cool weather and apples.

The apples are the very same that we gathered by the bushel-ful from our recent trip to the Apple Harvest Festival. A lovely combination of sweet and crispy tart - Golden Delicious & York, they make for a lovely afternoon cake.

So perhaps everything in this world is a political decision, by design. I choose simple, what do you choose?

Gather the ingredients~ 3 medium Golden Delicious or large York apples (or mixed variety), 1 cup white sugar, 1 stick butter ( 1/2 cup ), softened, 1-1/2 tsp pure vanilla extract, 2 large eggs, at room temperature, 3/4 cup buttermilk, 1/4 cup milk, 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp salt

Glaze:1/3 cup home made or store bought apricot or plum jam

Preheat the oven at 350 deg F.

Spray a 9" spring foam pan with non-stick baking spray and line with parchment paper.

Apples - Peel the apples. Cut off top & bottom. Halve the apples & core. Slice into 1/4" thick slices. Set aside.
Eggs: Crack and discard shells removing to a bowl. Beat with a fork.

In a large mixing bowl, cream the butter and sugar till fluffly, light and creamy using a hand immersion blender.
Add 1/2 the eggs & combine into the butter mixture thoroughly. Repeat with the remaining egg.
Add the buttermilk, milk & vanilla and beat to combine.

Place a sieve over the above mixing bowl.
In a separate bowl, combine the all-purpose flour, baking powder and salt. Add the flour mixture into the sieve and holding the sieve 6" above the mixing tap so 1/2 the flour mixture falls into the mixing bowl.
Using a rubber spatula fold the flour mixture into the wet ingredients, mixing until it is thoroughly combined but do not over mix.
Repeat with the remaining flour and once again fold the flour mixture until it is thoroughly combined but once again do not over mix.
The batter will be quite thick. Empty the batter into the prepared cake pan and using the back of the spatula smooth out the top surface.

Arrange the sliced over the cake batter in a single, slightly overlapping layer beginning with the outside (periphery)
Bake for about 50-55 mins or until the skewer comes out clean when inserted into the center of the pan.
Cook's Note - My oven runs quite hot and all ovens are different so check after 50 minutes and give it 5-10 minutes after if still not done.
Remove the pan from the oven and set aside to cool for about 10 minutes.
Meanwhile, over low heat slightly warm the jam in a small sauce pan. Using a pastry brush liberally apply the jam all over the cake.
Remove the cake from the pan, peel away parchment and allow to cool on a baking rack.
Cut into wedges and serve the cake slightly warm or cool with fresh whipped cream or vanilla ice cream.

Recipe for

Simply Apple Tea Cake

Preparation time - 20 minutes

Baking time - 55 minutes

Shopping list

Cake :

3 medium Golden Delicious or large York apples (or mixed variety)

1 cup white sugar

1 stick butter ( 1/2 cup ), softened

1-1/2 tsp pure vanilla extract

2 large eggs, at room temperature

3/4 cup buttermilk

1/4 cup milk

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

Glaze:

1/3 cup home made or store bought apricot or plum jam

Also required is a 9" springfoam pan, non-stick baking spray & parchment paper

Preparation-

Preheat the oven at 350 deg F.

Spray a 9" spring foam pan with non-stick baking spray and line with parchment paper.

Apples - Peel the apples. Cut off top & bottom. Halve the apples & core. Slice into 1/4" thick slices. Set aside.

Eggs: Crack and discard shells removing to a bowl. Beat with a fork.

In a large mixing bowl, cream the butter and sugar till fluffly, light and creamy using a hand immersion blender.

Add 1/2 the eggs & combine into the butter mixture thoroughly. Repeat with the remaining egg.

Add the buttermilk, milk & vanilla and beat to combine.

Place a sieve over the mixing bowl.

In a separate bowl, combine the all-purpose flour, baking powder and salt. Add the flour mixture into the sieve and holding the sieve 6" above the mixing tap so 1/2 the flour mixture falls into the mixing bowl.

Using a rubber spatula fold the flour mixture into the wet ingredients, mixing until it is thoroughly combined but do not over mix.

Repeat with the remaining flour and once again fold the flour mixture until it is thoroughly combined but once again do not over mix.

The batter will be quite thick.

Empty the batter into the prepared cake pan and using the back of the spatula smooth out the top surface.

Arrange the sliced over the cake batter in a single, slightly overlapping layer beginning with the outside (periphery)

Bake for about 50-55 mins or until the skewer comes out clean when inserted into the center of the pan.

Cook's Note - My oven runs quite hot and all ovens are different so check after 50 minutes and give it 5-10 minutes after if still not done.

Remove the pan from the oven and set aside to cool for about 10 minutes.

Meanwhile, over low heat slightly warm the jam in a small sauce pan. Using a pastry brush liberally apply the jam all over the cake.

Remove the cake from the pan, peel away parchment and allow to cool on a baking rack.

Cut into wedges and serve the cake slightly warm or cool with fresh whipped cream or vanilla ice cream.

Enjoy!