Thursday, 6 September 2012

Apple Spice and Nut Cake

It’s spring! Enough of the cold weather. There are apples a plenty here, and somebody had doubled up on purchasing apples during last week’s grocery shopping. I used pink lady apples, but you can granny smiths or anything you have lying around. I didn’t bother peeling the skin. Fibre is good for the digestive tract anyway ;-)

¾ cup chopped pecans
3 cups plain flour
1 tbsp baking powder
1 ½ cups brown sugar
4 eggs, lightly beaten
½ cup vegetable oil
½ cup melted butter
1 tsp vanilla essence
¼ cup yoghurt or buttermilk
¼ cup lemon juice
¼ cup castor sugar
2 tbsp ground cinnamon
1 tsp salt
4 large apples, cut into 2cm chunks

1.          Preheat oven to 180C.
2.          Grease a bundt tin or 20cm cake tin.
3.          Toss apples with half of the ground cinnamon, castor sugar, salt and 2 tbsp of flour. Set aside.
4.          Sift flour, baking powder, and cinnamon into a large mixing bowl. Add in brown sugar, pecans, eggs, oil, melted butter, vanilla essence, the yoghurt and lemon juice.
5.          Spread 1/3 of the mixture into the bundt tin, sprinkle half of the apples over, then add another 1/3 of the batter, sprinkle the rest of the apples, and top with the rest of the batter.
6.          Bake in the oven for 45-50mins, until a test skewer comes out clean.

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