Tuesday, April 17, 2018

Apple-Coconut Family Cake

I like the combination of flavours in this cake ; apples, coconut, rum and vanilla. A simple, easy cake to make, it doesn't require a stand mixer to mix the batter. A bowl with a hand whisk is all you need, well, OK, a couple of bowls! 


I made half a recipe and use a 7" baking pan to bake the cake, a smaller pan (maybe 6") would result in a taller cake.


Cake is moist with tender crumbs, and the flavours of the coconut with the apples and rum, is a winning combination. Love it! Yummy with a mug of tea!

Apple-Coconut Family Cake
1 cup plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
pinch of salt
3 apples, peeled and cored
2 large eggs, preferably at room temperature
1/2 cup plus 2 teaspoons sugar
1/2 cup plain yoghurt
6 tablespoons flavorless oil, such as canola or grapeseed
1 tablespoon dark rum
2 teaspoons pure vanilla extract
1 cup shredded coconut, preferably unsweetened
about 1/2 cup apple jelly, for glaze

Centre a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan and place it on a baking sheet lined with parchment or a silicone mat.
Whisk together the flour, baking powder, baking soda, cinnamon and salt.
Cut 2 of the apples into a small dice, cover with plastic wrap and set aside. Cut the third apple from blossom to stem into slices about 1/4 inch thick; cover.
In a large bowl, whisk the eggs and 1/2 cup of the sugar together for a minute, Whisk in the yoghurt, oil, rum and vanilla and whisk for about a minute, until smooth. Still using a whisk, or switching to a rubber spatula, fold in the flour mixture, followed by the coconut and the diced apple.
Scrape the batter into the pan and jiggle the pan from side to side a couple of times to even the batter. Arrange the sliced apples in an attractive pattern over the top of the cake - I like to make a sunburst pattern - and sprinkle the apples with the remaining 2 teaspoon sugar.
Bake for 45 to 50 minutes, or until the apples and cake are golden and a thin knife inserted into the centre comes out clean. Transfer the springform pan to a rack, and cool the cake for 20 minutes or so.
Meanwhile, make the glaze, Warm the apple jelly with a splash of water just until it liquefies.
Once the cake has cooled for 20 minutes, run a knife around the edges of the cake and release the sides of the pan. Using a pastry brush, give the top of the cake a generous gloss of glaze.


I'm linking this post with Cookbook Countdown #28 hosted by 



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