It’s not like I don’t appreciate a good apple cake. And I still think David is an okay guy. But paired together, they have simply been too much this past week. Sometimes I really wish David would just settle for good. He has literally baked and photographed this cake e-v-e-r-y damn day of the week. I know, apple cake every day sounds like an October dream. But when it is served along with constant whining that: “It’s under baked”, “The apples don’t look nice on this” or “It’s way too much cinnamon on top”, it kind of takes the pleasure out of eating it. And with 57+ other things on our to-do-before-the-baby-arrives list, I just couldn’t believe my eyes when he started baking one more cake last night.
Okay … obviously Luise has no idea what she is talking about. The first cake had way too much cinnamon on it and I hadn’t separated the eggs in the batter so it didn’t rise properly. The photos looked terrible too. So that’s that. What she also forgot to mention is that – thanks to me – we have plenty of cakes in the freezer now, which actually is one of the things on that to-do list of hers. Ha!
Preheat the oven to 180°C / 350°F bake mode, grease a 30 x 22 cm / 12 x 9 inch tray or springform cake tin and line it with parchment paper.
Place the oats in a food processor and blend until the texture resembles coarse flour. Transfer to a large mixing bowl, add the rest of the dry ingredients and stir until combined. Make a well in the centre and set aside while preparing the wet ingredients.
Cut the butter into cubes and add it to the bowl of a stand mixer along with the maple syrup and mix until well combined and creamy. Add the buttermilk and egg yolks and mix until smooth. Grate the apple coarsely (with peel), add to the stand mixer and mix until just combined, set aside.
Place the egg whites in a separate bowl and beat until soft peaks form. Using a spatula, gently fold the wet ingredients, followed by the egg whites, into the dry ingredients until just combined, making sure not to over mix as the cake will be compact otherwise.
Pour the cake batter into the tray. Cut the two apples in thin slices and place them on top of the batter, pushing them down just slightly. Brush the slices with melted butter and the dust the cake with cinnamon. Bake for approx. 45-55 minutes or until golden and a skewer inserted in the centre of the cake comes out clean. Remove from the oven and set aside to cool slightly in the tin before transferring to a wire wrack to cool completely. Store the cake at room temperature in an airtight container and it will keep for a few days.
To make the yogurt, simply scoop it into a bowl, grate the fresh ginger into it, add maple syrup and lemon and stir until combined. Taste and adjust the flavours after preference.
PS! I sprinkled the cake with some powdered sugar because it looks pretty on the photos but it’s really not necessary for the flavor.
Hi- this looks really tempting...is there a way to make this eggless?
I'm glad I'm not the only one who's a bit of a perfectionist and maybe has one too many failed baking attempts! This cake looks stunning, it is nice to know how tested your recipes are, and I can tell when it comes to the cakes, cookies, muffins etc... They tend to always work out beautifully!!
Very good...nothing like being in your last stretch of pregnancy....congrats to both on your brilliant blog. Love it!
Looks superr!! I am an aspiring vegan. Can I substitute eggs with an egg substitute like apple sauce or something else?
I just made the recipe with plums (tweaked a bit, by replacing half of the maple syrup with molasses and adding cardamom and nutmeg). It smells and tastes amazing!
Looks fab and I love yoghurt with cake it offsets the sweetness. The ginger maple syrup addition is a little bit of genius.
Love the way this post was written - so funny! The photos turned out so beautiful.. Although I'm sure the first attempt was just as delicious. Nothing wrong with being a perfectionist though ... & it's a good excuse to eat more cake!
Glad you guys tested it so much so that we can have the perfect cake! I think it looks great!
This sounds fabulous - I love it how you used different color apples with the peel left on for the topping! And the ginger yogurt is genius! Thanks for sharing.