bake
Apple Cake
recipe by
SHERALEE MENZ & MARIEKA ASHMORE
THOSE BAROSSA GIRLS
As the Barossa Valley’s chill sets in, there’s no better time to turn to the comforting, time-honoured recipes of our past. This winter, we’ve chosen a beautifully simple Apple Cake from the original Barossa Cookery Book, first contributed in 1932 by Mrs Linda Mayr (page 89 of the original publication).
With its buttery crumb and gentle sweetness from stewed apples, this cake is best enjoyed fresh from the oven with a dusting of icing sugar. It’s a nostalgic taste of Barossa heritage that brings warmth to any table.
Ingredients
- 180g butter
- 180g caster sugar
- 3 eggs (60g each)
- 180g plain flour
- 1 tsp baking powder
- 1 cup cooled stewed apple
- Caster sugar for sprinkling
Method
- Preheat oven to 180 degrees Celsius.
- Grease and line a 20cm springform cake tin.
- Cream the butter and sugar until pale and thick.
- Add the eggs, one at a time, and mix until well combined.
- Sift the flour and the baking powder together and then add to the egg mixture. Mix well.
- Spoon half the mixture into the prepared tin and smooth it out. Put a layer of stewed apple over the batter and smooth out. Spoon the remaining batter over the apple layer and smooth out.
- Sprinkle with a little caster sugar.
- Bake for 45-50mins or until a skewer inserted into the cake comes out clean.
