Apple Cake with Cinnamon

So, I love baking. I even thought about making a cookbook a while ago, then realised that a baking book would be more suitable. For now I’m focusing on other things, but I still love the idea and will keep thinking about it. Anyway, let’s start by adding a bit more of a foodie feeling to this space every now and then - starting with this apple cake today. I can tell you it’s delicious! It’s super easy, simple and quick to make, and it really does taste awesome - no matter whether you eat it while it’s still warm (with vanilla ice cream - yum), the next day or even a couple of days later. It will stay moist, with just the right kind of sweetness. Here’s to the simple things in life.

(I’ve used this recipe as a guideline.)

Ingredients:
85 g butter (about 8 tbsp)
190 g flour (1 ½ cups)
1 ½ tsp baking powder
1 tsp cinnamon (or more if you like)
½ tsp salt
175 g sugar (a bit less than a cup)
1 large egg
120 ml milk (½ cup)
1 ½ tsp real vanilla sugar
4-5 apples (peeled and sliced)

2 tbsp sugar (depends on how much sugar & cinnamon you want to sprinkle on top)
1 ½ tsp cinnamon

Preheat oven to 175°C (350°F), and butter a 20-25 cm pie or cake pan.
In a small bowl whisk together flour, cinnamon, salt, and baking powder.
In a larger bowl beat butter and sugar until fluffy. Mix in the egg, milk, and vanilla sugar until just combined.
Add dry mixture gradually, mixing until just smooth. Pour into pan.
Arrange apple slices on top, mixing some into the batter, or layering them on top of each other.
Mix sugar and cinnamon together, and sprinkle over the cake - as much as you like. Bake for 10 minutes, then reduce oven temperature to 150°C (325°F) and bake until golden brown, for about 45-55 minutes. If a tester comes out with a few crumbs that’s fine, as it means the cake will be moist and not too dry. Let cool in pan, and enjoy with some vanilla ice cream while the cake is still warm.