Apple Cake With Cream Filling

My Favourite Cakes

Apple Cake With Cream Filling

As I mentioned before we ate a lot of cake over summer. This apple cake was filled with freshly whipped cream. I think I must have shamelessly eaten three double slices. I didn’t eat any dinner that day. I hope you’re enjoying the week. Weather in Canada is still so good so I really have nothing to whine about. Enjoy the rest of the week!

Apple Cake With Cream Filling

  • Ingredients
  • 175g (6oz) all-purpose flour
  • 1½ teaspoons baking powder
  • 2 small apples, peeled and thinly sliced
  • 50g (2oz, ¼ cup) soft brown sugar
  • 175g (6oz) butter or margarine (I used tub margarine)
  • 175g (6oz) sugar
  • 3 eggs

Apple Cake With Cream Filling

Preheat the oven to 325ºF (160ºC) ten minutes before baking. Sift the flour and baking powder and set aside. Grease and line the bases of two sandwich tins (pans) with parchment.

Apple Cake With Cream Filling

Toss the apples in the brown sugar and arrange in bottom of the two pans.

Apple Cake With Cream Filling

Beat the butter and sugar until light and fluffy. Beat in eggs one at a time.
Fold in the flour in two batches.

Apple Cake With Cream Filling

The final batter looks like this

Apple Cake With Cream Filling

Divide the batter evenly between the two tins (pans)

Apple Cake With Cream Filling

and bake 20-25 minutes until golden. Leave in the pan for ten minutes then transfer onto a cooling rack. (don’t over-bake the sponges).

Apple Cake With Cream Filling

Whip the cream with one tablespoon icing sugar and vanilla essence until soft peaks form.

Apple Cake With Cream Filling

Sandwich the cakes with the cream and strawberries.

Apple Cake With Cream Filling

Mix remaining sugar with cinnamon and sprinkle of the top of the cake

Apple Cake With Cream Filling myfavouritepastime.com

and serve.

Apple Cake With Cream Filling

Apple Cake With Cream Filling myfavouritepastime.com

Apple Cake With Cream Filling

Preparation time; 30 minutes; Baking time: 20-25 minutes, Makes:

Ingredients

  • 175g (6oz) all-purpose flour
  • 1½ teaspoons baking powder
  • 2 small apples, peeled and thinly sliced
  • 50g (2oz, ¼ cup) soft brown sugar
  • 175g (6oz) butter or margarine (I used tub margarine)
  • 175g (6oz) sugar
  • 3 eggs

Filling and Topping

  • 150ml whipping cream (35% cream)
  • 2 tablespoons icing (confectioners) sugar
  • ½ teaspoon vanilla essence (extract)
  • ½ teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 325ºF (160ºC) ten minutes before baking. Sift the flour and baking powder and set aside. Grease and line the bases of two sandwich tins (pans) with parchment.
  2. Toss the apples in the brown sugar and arrange in bottom of the two pans.
  3. Beat the butter and sugar until light and fluffy then beat in eggs one at a time.
  4. Fold in the flour in two batches. Divide the batter evenly between the two tins (pans) and bake 20-25 minutes until golden. Leave in the pan for ten minutes then transfer onto a cooling rack.
  5. Whip the cream with one tablespoon icing sugar and vanilla essence until soft peaks form. Sandwich the cakes with the cream. Mix remaining sugar with cinnamon and sprinkle of the top of the cake and serve.
  6. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need.

Points to Note:

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven
  2. I baked the cakes at 360ºF (180ºC) for 23 minutes, but they were browning too fast. Next time I would try 325ºF (160ºC).
  3. Last Updated: November 29, 2018

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

33 thoughts

  1. This looks perfect for a fall center piece and sounds delicious!
    I was asked just this week if I had any apple cake recipes, I don’t. But I will be making this for sure. The filling is what got my attention! Yum!

    1. You’re always going on a picking trip. How lucky for you. I just finished the last of the apple pie I made last night! Have a great week!
      Liz

  2. One of the things I dislike about using apples is having to peel and core them. However, while shopping at my favorite grocers the other day I found these huge apples. Like twice the size of a normal one. So I ought three and they are going to turn into apple crisp. I forget the name of them but I asked the produce manager if they would work as pie or crisp apples and he assured me they would. Now, to turn them into cake, another option, thanks Liz! Your cake looks scrumptious. My mouth is watering thinking about it. LOL

    1. How did the apple crisp go? Sounds so delicious. Don’t worry you’re not the only one who hates peeling/coring apples. I love the end result so I do it anyway, grudgingly. Have a great week And I just realized it’s you, Sandy. I really laughed.
      Liz
      Liz

      1. Haha, I keep changing my photo to reflect the season. The apple crisp was delicious! I made small ones and froze some. So yummy. I doubt they will remain frozen for very long though! Lol. Have a great week coming up!

  3. Great looking cake. I don’t know why, but I don’t make enough cake with apples in it, even though I really like the flavor of baked goods with apples. The weather is great here in seattle as of today, the first day of fall. have a good rest of the week!

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