I love those never-fail recipes. The ones that don’t need laboratory-grade precision. The ones that let you throw everything together and have them still turn out perfectly. This easy-mix cake is one of those.
It was the basis for our almost-easy-mix spicy-topped apple cake of a few weeks ago. There’s since been some demand for the easy-mix cake, the one that contains egg, and so here it is.
It’s off limits to those who can’t eat egg (sorry), but there’s always the almost-easy-mix cake for them. You’ll see from the photos that they are almost identical. We still use a sprinkle of sugar and cinnamon across the top give a tasty, crusty substitute for icing. It’s always been well received, and no one has ever thought they were missing out.
The Fiesta Friday crowd seems to gather people from everywhere, so I’ve brought this cake and the almost-easy cake (the one without egg), so everyone can have a piece. Thanks again to Angie, our ever-so-gracious hostess, and her equally gracious co-hosts, Saucy @Saucy Gander and Margot @Gather and Graze.
The easy-mix apple cake
- 2 cups of self-raising flour
- 1 cup of sugar
- 2 eggs
- pinch of salt
- ⅓ cup of oil (replaces 4 ounces of butter)
- 1 old, floury apples
- ½ cup of milk (dairy, oat or soy milk)
- ½ teaspoon vanilla essence
- topping: sugar and cinnamon
- Peel and core the apple. Finely chop enough of it to make about a cup of chopped apple.
- Mix everything together except the topping.
- Pour the mix into a 20 centimetre cake tin and sprinkle liberally with the sugar and cinnamon. You almost can’t have too much sugar, within reason, because this mix takes the place of icing.
- Bake it for 30-40 minutes at 180 degrees C (350 F).
- When it’s cooked, let it cool in the tin before transferring to a plate for serving.
Source: Only slightly modified from the ‘easy mix cake’ in the Australian Family Circle’s Favourite Cake Recipes, Murdoch Books: Sydney, 1991.