I have made A LOT of apple cakes in my time. Personally, I’d rather eat apple cake than crumble or pie. It’s more versatile for a start, because it works well as a pudding and as a teatime cake. My sons tease me about how I make a distinction between cakes that work as puddings and those that don’t.
The apple cake I made this morning is for my son W, who turns 26 tomorrow. I remember lying on the maternity ward after he was born on 11 February 1990, watching Nelson Mandela walk to freedom on my neighbour’s tiny televison set. But I digress.
Sadly, I will not be seeing W on his birthday this time. I’m staying in Bristol to keep an eye on Granny. But it’s fine, because we’re all getting together very soon. His dad took the cake up to London with him this afternoon.
I discussed what cake W might like with his brother G, and we agreed apple cake was probably his favourite, and it didn’t matter that it’s perhaps not very birthday cake-y. I decided to make this one which my Twitter and blogging friend @MsAlliance introduced me to a while ago. One thing to note: at point 5, I combine the demerara with the cinnamon and sprinkle the mixture over the cake before putting it in the baking oven. Today I put the rack on the third set of rungs and baked it for 35 minutes.
We also love my Norwegian grandmother’s apple cake, which we eat all year round but ALWAYS on Christmas Eve; it’s tradition. Perhaps I’ll let you have that recipe another time.
W has just been in touch to say they had some cake tonight because they’ll be at work tomorrow and eating out in the evening. Any excuse! Anyway, I hadn’t realised W hadn’t tried this particular apple cake before. He says he loved it, especially the cardamom. I’m glad they ate some today when it was at its freshest. No-one wants to eat stale cake.