Tuesday, March 1, 2011

Apple and Glazed Cherries Cake

Ta-Daa....In the midst of my business end of last year I decided to baked this cake but never have the chance to post it. This is a ONE delicious cake. I serve it warm with cream. However, you can also serve it with vanilla ice cream. Well, I like vanilla ice cream so naturally I suggest vanilla ice cream to pair with most of the dessert. The steps and ingredient may look or sound complicated but trust me it is a easy cake to assemble and delicious and one is never enough.

  • 454g red apples, peeled and chopped
  • 1-2 tbsp freshly squeeze lemon juice
  • 1 1/2 cup self raising flour
  • 3/4 cup granulated white sugar
  • 1/4 tsp salt
  • 1 tsp ground cinnamon (optional)
  • 85g butter, melted
  • 2 eggs, room tempreture and lightly beaten
  • 1/2 tsp vanilla extract
  • 2 tbsp milk
  • 1 tbsp chopped glazed cherries
  • Glaze: 1/3 cup marmalade or apricot jam
  1. Preheat oven at 180 degree celcius. Grease baking pan and line with baking paper.
  2. Peel, core and coarsely chop apples. Toss with 1-2 tbsp lemon juice so that the apple doesn't turn black.
  3. Using electric mixer, combine SR flour, sugar, salt and ground cinnamon if you use any. 
  4. Then, add melted butter, eggs and vanilla extract into the flour mixture. Beat until fully incorporated.
  5. Fold in chopped glazed cherries and chopped apples. 
  6. Add in milk if the batter is thick and make sure it is mixed well. 
  7. Transfer the batter into prepared pan, lightly tap on the table to get rid of the air pocket and smooth the top.
  8. Bake in preheated oven for 35 to 45 minutes or until golden brown and the tester inserted in the center of the cake comes out clean. 
  9. Remove from oven and put on wire rack to cool.
  10. While the cake is still warm prepare the glaze. Place jam in a saucepan and warm over medium heat until liquid. Remove from heat and strain to get rid of fruit lumps. Then, use pastry brush and spread the warm jam over apple cake.
I serve the apple cake with cream. Pour 250ml in a large bowl (refrigerate the bowl to cool before that) and beat  until soft peak form.


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