Description
Tender cake with apples, cinnamon and a crunchy sugar topping.
Ingredients
- 1 cup Brown Sugar
- ⅓ cups Canola Oil
- 1 Egg
- 1 cup Buttermilk
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla Extract
- 2-½ cups All-purpose Flour
- 1-½ cup Chopped Apples
- 1 Tablespoon Butter, Plus More For Greasing Baking Dish
- ½ cups Granulated Sugar
- 1 teaspoon Cinnamon
Preparation
Preheat oven to 160ºC (325ºF). I used a ceramic casserole form 22×33 cm (9×13 inch), which I placed in the cold oven before turning it on. I find this to be good when baking in ceramic forms, otherwise I find that the dish needs a longer baking time than it would need in another kind of dish. You will not need to do this if using a regular cake pan.
With an electric mixer, whisk brown sugar, oil, egg and buttermilk. Add baking soda and vanilla extract. Mix in flour and then chopped apples.
Melt butter in a small pan. Remove from heat and add granulated sugar and cinnamon. Stir to mix.
Take the casserole form out of the oven (if you decided to use a ceramic dish as well). Place a small knob of butter into it and move it around the dish with a brush to grease the form all over. Pour the batter into the dish. Top with the butter-sugar-cinnamon mixture. Place back in the oven, but don’t forget the dish is already hot (I forgot and burned my fingers).
Bake for about 40–45 minutes or until deep golden brown. You can serve the cake warm or at room temperature.
