This cake is quick and easy to prepare. Cutting the apples is the most difficult part and that clearly is not too taxing. It is wetter than a coffee cake and has the lovely accent of juicy apples. If you choose it has a hint of ginger. A nice warming cake for the Fall/Winter Holiday season! I found a similar recipe online a while ago and could not be happier.
- 1 1/2 c flour
- 1/2 c sugar
- 1/4 tsp. lemon zest
- 3/4 tsp baking soda
- 1/2 tsp powdered ginger (you can play with this amount to taste and fresh - ginger is nicer, either is optional)
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 c sunflower oil or safflower oil
- 1/4 c water
- 3 tsp vanilla extract
- 1 Tbs apple cider vinegar
- 3 apples (or interchange with pears) (If I'm making for myself, I don't peel) thinly sliced
Preheat the oven to 350 F.
Oil a 9-inch round pan & place parchment paper on the bottom. Note: to cut this, place the pan on top of the parchment paper fold up the paper around the pan to make a crease and then cut).
Oil the top of the parchment paper.
Combine the flour, sugar, baking soda, cinnamon, and salt.
Make a little well and mix in the oil, water, vanilla, and vinegar.
Don't go crazy with the mixing. The batter will look Similar to a bit like drop biscuit batter.
Make a circular pattern with the sliced apples or pears to cover the bottom of the pan.
Now, fold in the remaining fruit into the batter, in the bowl. I chopped mine before adding them to the batter.
- Place dollops of batter on top of the circular patterning of apples or pears. Spread it with a spatula or your fingers.
- Place in the oven and allow the cake to bake for about 30-35 minutes (the time depends on your oven). Around 15-20 mins into the cooking time, turn the cake 180 degrees.
- Remove the cake once a cake tester (or toothpick) placed in the middle of the cake comes out "clean".
- To serve, loosen the cake with a frosting spatula and flip the cake over onto a serving plate. Following this remove the parchment paper. You can serve with powdered sugar or not.