The black stuff that you see in the cake is the black sweet cherries which I had from the previous bake.
This is essentially a basic butter/vanilla cake recipe, with apple toppings. I made this in a new silicon bundt cake pan.
Vanilla Apple Cake
Recipe is from Sweet and Simple Bake, of course!
250g unsalted butter, softened, plus extra for greasing
250g golden caster sugar (I used 200g normal caster sugar)
4 eggs, beaten
250g self-raising flour
1 tsp vanilla extract
3 small Bramley apples, peeled, cored and cut into wedges (or any other type of cooking apple, if not apple of your choice)
2 tbsp Demerara sugar (or any other brown or white granulated sugar)
¼ tsp ground cinnamon
- Preheat oven to 180C.
- Butter a 20cm/8” springform tin, then line the base with baking paper.
- Beat the caster sugar and butter together until the mixture turns pale and fluffy.
- Add the eggs, flour and vanilla extract, then beat together quickly to make a smooth batter. Tip into the prepared tin, then lay the apple wedges on top, poking them halfway into the mix. Don’t worry if the apples appear crowded – they’ll shrink as they cook.
- Sprinkle with the Demerara and cinnamon, then bake for 1 hour 5 mins, or until a skewer inserted into the centre of the cake comes out clean and the sponge is risen and golden.
- Leave to cool for a few mins, then release the tin and cool the cake completely on a wire rack.
Demerara is a type of unrefined sugar with a large grain, that is popular in Britain. it is normally brown in color—the natural color of cane sugar. Demerara has a coarse texture due to its large crystals. You can substitute Demerara with any type of brown sugar or white.
If you use a good quality butter, you will be rewarded with a rich buttery aroma during baking! Yummy!