Simple and comforting: apple and blueberry cake

Apple and blueberry cakeSummer in Belgium seems to be well ad truly over… it’s often raining, it’s still dark when we get up in the morning (but then we do already get up at six, which we can’t seem to get used to anymore after a short week of relaxing by the pool in Tuscany) and it gets dark earlier and earlier at night. In addition, it’s the final weeks of strawberries (said the vendor to me) and we’re getting lots of apples know. As we tend to sometimes forget we even bought apples, I’m always looking for recipes to use them, and this is a really simple one by Donna Hay. Here’s how to make it:

Preheat the oven tot 160 C. Place 225 g self-raising flour, 165 g sugar, 125 g softened butter (just pop it in the microwave for 30 seconds if it comes straight from the fridge), 1 tsp vanilla extract, 2 eggs and 125 ml milk in the bowl of an electric mixer and beat until just combined. Spoon into a greased 22 cm springform tin lined with baking paper (my tin is 20 cm, which worked just as well, just use a bit less apple in that case). Thinly slice 1 apple and use it to top the cake, together with 110 g blueberries (can be fresh or frozen – no need to defrost). Sprinkle with 2 tbsp sugar and bake for 45 min or until a skewer inserted in the middle of the cake comes out clean. Leave to cool in the tin for 10 min before turning out onto a wire rack to cool completely. Enjoy!

PS: Donna Hay suggests to serve it with ice-cream! It’s best eaten on the day or the day after when the top is still crunchy, as soon as you start storing it, the crunch will get softer. Use up the rest of your fruit in bread pudding or go for the best ever blueberry muffins.


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