I don’t know what it is about apple cakes but they’re just not very pretty, are they? Pies maybe, but there’s something about the cake variety that resembles a paving slab. I’ve literally never seen an attractive one. This is only a tiny bit better than the spinach and apple cake I made the other day, but I’m telling myself that it’s the taste that counts here.
Ahh the taste. Apple and peanut butter are one of my favourite flavour combinations and you’ll often find me dunkin’ crisp apple wedges into a big jar of peanut-y goodness. I often see cake recipes combining chocolate/ jam/ banana and peanut butter but I rarely see one with apples, which surprises me because so many people snack on it in its full form. The only thing to fix this is to make my own, and it’s made me feel all summery. Oh and the sun is out, hooray!
- 2 cups wholemeal flour
- 2 eggs
- 1 cup natural yogurt
- 1/4 cup peanut butter
- 1 teaspoon almond extract
- 1 teaspoon cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 3 small apples, 2 of them diced finely and 1 sliced for decoration
- pinch of salt
1) Preheat the oven to 180C and line a cake tin with parchment paper
2) In the bowl of a mixer (or a bowl by hand), crack in the eggs and add yogurt, peanut butter and the almond extract and mix until combined thoroughly.
3) In another bowl sift together flour, baking powder, bicarb of soda, cinnamon and salt.
4) Carefully add the dry ingredients to the wet and gently mix until just combined. Fold in the 2 diced apples.
5) Scrape the batter into the tin and add the sliced apple on top for decoration.
6) Pop it into your oven for 35 minutes. After this, cover the top with foil so it doesn’t burn and continue to bake until a skewer comes out clean. Mine took an extra 10-15 minutes.
7) Cool in the tin for a few minutes before removing onto a wired rack to cool completely.