Apple Blender cake
servings8 slices
This Apple Blender cake is a light and buttery sponge filled with chunks of sweet apples.
Ingredients
- 2 medium apples, see note 1 approximately 2 ½ cups when peeled, cored and cut into ½ inch (1 ½ cm) cubes
Blend the ingredients in the exact order stated in the recipe. Always start with the wet ingredient.
Wet ingredients
- ½ cup butter melted see note 2
- 2 large eggs, at room temperature see note 3
- 1 teaspoon vanilla extract
Dry ingredients
- ½ cup white granulated or castor sugar
- 1 cup all-purpose or cake flour
- 1 teaspoon baking powder see note 4
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon powder
Instructions
- Grease and line cake pan: Grease a 20cm / 8-inch regular cake pan or spring form pan with butter, then line with parchment / baking paper.
- Preheat the oven: Preheat the oven to 180°C/350°F (160°C fan)
- Peel and chop apples: Core, peel and chop the apples into ½ inch (1 ½ cm) cubes
- Place apples in the cake pan: Distribute the chopped apples evenly in the cake pan
- Always start by first adding the wet ingredients into the blender: Add the melted butter, eggs and vanilla into the blender. Place the lid securely onto the blender and blend the wet ingredients for only 10 seconds.
- Add in the dry ingredients: Unplug your blender and add in the sugar, flour, baking powder, salt and cinnamon powder. Plug the blender back in and blend again for another 5-10 seconds. See note 5
- Scrape the bottom and sides of the blender jug: Switch off and unplug the blender, then use a rubber spatula to scrape the bottom and sides of the blender jug. Using your spatula, gently mix in any remaining speckles of dry ingredients you may see at the bottom of the blender. See note 6
- Pour the batter into the cake pan: Pour the batter over the apples. Gently stir ensuring that you coat all the apples pieces well with the batter. Sprinkle granulated sugar evenly over the top.
- Bake: Bake for about 25 to 30 minutes or until the cake is golden, and a toothpick inserted into the center comes out clean.
- Remove from the oven: Remove from the oven and allow to cool in the pan for 5 minutes then run a blunt knife around the edges to loosen.
- Turn cake out onto cooling rack: Remove the sides if you are using a spring form cake pan. If you are using a regular cake pan, then gently invert the cake onto a cooling rack. Remove the parchment paper and carefully flip the cake over onto a plate or serving platter.
- Sift with powdered sugar: Lightly sift powdered sugar over the cake if preferred.
Video
Recipe Notes
- I like to use Royal Gala apples, but you can use any variety you like.
- Instead of softened butter, I use melted butter in this recipe. It blends easily with the rest of the ingredients, producing a smooth batter.
- Use eggs which are at room temperature. They whip up to a much greater volume when at room temperature and you’ll achieve a lighter, fluffier texture baked cake. Get the eggs out of the refrigerator at least 30 minutes before baking. If you forget to get the eggs out early, here's a quick tip to get them to room temperature within 10 minutes: Place the whole eggs in a bowl and cover them with warm (not hot) water. Allow them to warm in the water for 10 minutes or until no longer chilled.
- This helps the cake to rise and give it that fluffy texture. Ensure that the baking powder is fresh and not past the expiry date.
- Blenders produce a smooth batter within seconds, not minutes, so avoid over blending. Blend just until the wet and dry ingredients are incorporated, then stop
- As a safety precaution, if you have to scrape the batter down the sides of the blender, only do this once you have switched off and unplugged the blender.
Nutrition
Serving: 1slice | Calories: 193kcal | Carbohydrates: 19g | Fat: 13g | Cholesterol: 77mg | Sugar: 17g
Tried this recipe?Mention @thegardeningfoodie or tag #thegardeningfoodie!