You might be thinking that I’ve turned over a new leaf and gone completely crazy with the vegetarian/vegan thing or I’ve developed an intolerance to dairy and eggs but no. I’m just a scrooge when it comes to using butter and eggs in my baking. I know they are essential baking ingredients but when you’re on a budget, butter and eggs are a bit of a luxury for me. I only have butter in the house and the kids have it on their sandwiches or I might use it to make cookies or another extravagance. Same with eggs. I’m not a big egg eater but would happily use them for a lunch or main dish. But if I see a cake recipe that needs 4 eggs, I skip it. I always go to my favourite cake recipe, the No Fuss Fudge Cake.
As much as I’d love to just bake a cake for the sake of it, I did bake this one thinking I was catching up with a friend for morning tea. Turns out I missed an important word in her SMS message which was “night”. She wanted to catch up at night for a coffee somewhere. Never mind. The cake won’t be wasted, that is for sure. I’ve had the odd piece here and there and for dessert with ice cream and the rest has been put in the freezer for when the kids get home from their holiday with their Dad. It’s amazing how the humble Apple Tea Cake is making a comeback. I’ve seen it on 3 different blogs this week. A great cake and a great way to use up all of those apples.
Easy Apple Tea Cake (Dairy & Egg Free)
- 1 and half cups plain flour
- 1/2 cup sugar
- 1/2 cup water
- 3 apples, peeled, cored and diced (any kind – I used Royal Gala)
- 1 teaspoon vanilla
- 1 tsp cinnamon
- 1 tablespoon white vinegar
- 6 tablespoons oil (I use canola)
- 1 teaspoon bicarb soda
- half teaspoon salt
- 1 tsp cinnamon extra
- 2 tbs sugar extra
- icing sugar to serve
- Turn oven to 180 C (375 F).
- Grease and/or line a round cake tin.
- Put the flour, cinnamon, sugar, and water in a bowl.
- Add vanilla, vinegar, oil, baking soda and salt. Mix with beaters until smooth. (Mixture is runny.)
- Pour into the tin.
- Top with diced apple and sprinkle cinnamon and sugar over the top of the apple.
- Bake 40 minutes or until cooked through.
- Cool for 10 minutes then take out of tin.
- Dust with icing sugar to serve.
Note: You could use less apple but I love it chunky and ‘rustic’. Serve it warmed with cream or ice cream.
Linking up with Rattlebridge Farm: Foodie Friday
