This cake requires tart apples, ones that will still have a "bite" both in taste and texture after baking. I used Granny Smith and they worked perfectly.
If you don't have apple cider, don't panic. You can easily switch it up with apple juice. It won't have the same depth of flavor as the cider brings to the baked treat but it works nonetheless.
This cake bakes in a springform pan and needs a good hour in a 325F oven. You can eat it warm or cool and it is best eaten the same day.
Though traditionally cinnamon is not used, feel free to add 1 teaspoon to the batter if you really love apples and cinnamon together. A beautiful flavor combo.
This is just one more hit recipe from my fave cookbook: The Great British Book of Baking. Cannot wait to try more !
*adapted source recipe: Somerset Apple Cider Cake, The Great British Book of Baking
WHAT YOU NEED
175 grams unsalted butter at room temperature
175 grams light or dark brown sugar
3 eggs at room temperature
250 grams self-raising cake and pastry flour
500 grams (about 3 large) Granny Smith apples, peeled, cored and cubes in 1" pieces
100 ml apple cider
2 tablespoons demerara or turbinado sugar for sprinkling
GREASE bottom and sides of 9" sprinform pan with cooking spray
LINE base with parchment paper
PREHEAT oven to 325F
IN BOWL OF STAND MIXER, fitted with paddle attachment, cream butter and sugar on HIGH for 5 minutes
ADD one egg at a time , blending after each addition
SIFT in flour
FOLD in flour with a spatula until partially mixed
ADD in apples and cider
GENTLY combine with spatula or wooden spoon until blended
DOLLOP batter evenly into prepared cake tin and smooth top
RAP the tin once or twice on the counter to remove any bubbles in the batter
SPRINKLE with sugar
BAKE 1 hour or until toothpick inserted in center comes out clean
REMOVE from oven and place tin on a cooling rack and let rest 5 minutes
RUN sharp knife around sides of cake and unclip tin
LET cool to room temperature