Mmmmm, so you know how some things are best eaten straight out of the oven, standing at the kitchen counter with a fork poking into the still-too-hot-it's-burning-your-mouth cake? But you don't care because it is just so delicious that if you don't seize this moment you may very well regret it? Or is that just me?
This cake is uber moist and spongy. The crunchy topping is sugary sweet to the max, a perfect contrast to the fruity sweetness of the cake's little bits of chewy apple delight. We enjoyed this cake for dessert and also breakfast, lunch and dinner.
Ingredients:
- 1½ cups brown sugar
- 1/3 cup vegetable oil
- 1 egg
- 1 cup buttermilk*
- 1 tsp baking bicarbonate soda
- 1 tsp vanilla extract
- 2½ cups plain flour
- 1½ cups chopped apple
- ½ cup sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tbsp melted butter
Method:
Preheat oven to 180ºC/160ºC for fan assist oven. Grease 9x13 inch pan.
In a large bowl, whisk together brown sugar, oil, egg and buttermilk. Then stir in baking bicarbonate soda and vanilla extract. Lastly, mix in the flour and apples. Pour the batter into the prepare pan.
In a small bowl, combine sugar, cinnamon and butter, mixing gently with a fork. Spread it evenly over the batter. It will not fully cover the batter, but it will bake up fine.
Bake for 40-45 minutes or until golden brown. Serve warm at room temperature.
Note: If using homemade buttermilk, take out 1 tbsp milk and replace with 1 tbsp lemon juice. Stir to mix well and let it sit for 5-10 minutes until curdle.
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