Coffee and Cake: Apple and Blueberry Cake

Apple and Blueberry Cake

You will need:

225g self-raising flour sifted

165g caster sugar

125g unsalted soft butter

1tsp vanilla extract

2 medium eggs

125ml milk

1 eating apple cored and thinly sliced

1 x 250ml cup fresh or frozen blueberries (150g)

2 heaped tbsp. Demerara sugar

This one is a lovely and simple cake to make, whipped up in minutes but perfect with a strong cup of Stewart’s coffee. You can either serve it still warm with a scoop of vanilla ice cream or crème fraiche or eat on its own, it is equally delicious!

I love to use blueberries like this as they usually go a bit wrinkly and mushy sometimes as soon as they come home from your shopping trip.

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Sift the flour and mix together with the sugar.  If you don’t have self-raising flour to hand, simply add 2-3tsp of baking powder per 200g of plain flour.

Beat the eggs separately with the butter until fluffy then add to the flour/sugar mix with the vanilla extract and milk. Beat until combined.

You can use margarine for this for easier mixing or if you are on a budget, but butter makes every cake so much more scrumptious, don’t you agree?

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Try and beat it really well ideally with an electric mixer. I did mine by hand with a simple whisk, not because I like pain, but because my mixer decided to give up its ghost just as I was arranging my mise en place.

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Spoon the mixture into a greased 22cm springform tin lined with nonstick baking paper.

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At this stage, heat up the oven to 180 degrees, cut the apple into thin slices and arrange it on top of the sponge mix along with the blueberries. Sprinkle with sugar.

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Bake for 45-50minutes or until the cake is cooked when tested with a skewer. Serve as is if eating warm, or cool down before you sprinkle some icing sugar on top.

If you haven’t got icing sugar to hand, my husband showed me this great trick. He simply ground some normal sugar in an electric grinder to correct consistency and bob’s your uncle. It is now official, he is more domesticated than me!!!

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Now just make yourself a lovely Stewart’s coffee (I like the Escape blend) and sit back and put your feet up. You are worth it! xx