This Cinnamon Apple Cake is a light and bouncy sponge cake loaded with nuggets of home dried apple. Adorned by delectable salted maple buttercream, this is one elegant cake to fall in love with.
A few weeks back I ended up leaving some apples in the fruit bowl for a bit too long. By the time I got around to looking at them, they had lost their firm and crisp appeal. These apples were destined for a fruit compote until I developed the urge to bake a fancy cake.
Now, apple cakes are a very lovely treat and there are plenty of versions available. A great many recipes use uncooked apple stirred directly into the cake mix. Since apples give off a lot of liquid during cooking, these cakes will be squidgy and very moist – almost wet, but in a good way. This kind of cake is screaming out for a generous pouring of custard and they make the pudding of my dreams following a Sunday Roast.
But I wanted to create an apple cake that was more in-keeping with afternoon tea. Something that could tolerate a little buttercream and withstand an elegant garnish. So, I took those apples, sliced them and packed them off to the oven to take a long slow cook.