I've just made this cake which was a total hit at Nic's work smoko today. Not only did it look a million dollars it tasted damn good and was nice and moist in the centre. Phew! Thats always a worry first time you try a new recipe. Word is Nic was OK to leave his company but I had to remain on smoko cake baking duty! I guess this is a sure fire recipe.
Sometimes I follow recipes and wonder why the recipe says "do this, do that" but you never know why so have added in some tips. Enjoy.
2 apples, peeled, cored & diced
1 cup dates chopped
½ cup dried apricots chopped
1 tsp baking soda
1 cup boiling water
1 cup lightly packed brown sugar
75g unsalted butter
150ml vege oil (canola, sunflower)
1 ½ cups wholemeal flour
1 heaped tsp baking powder
1 tsp vanilla essence
60g unsalted butter
½ cup lightly packed brown sugar
½ cup milk
½ cup shredded coconut
Line a 20cm round spring tin with baking paper or spray heavily with oil. Turn oven to 180C no fan.
Combine apples, dates, apricots in a glass or metal bowl (retains heat) and add baking soda and cover with the freshly boiled water. Leave for an hour to cool.
Beat butter, sugar & essence in bowl for 5 mins until fluffy. Add egg and beat until combined but don’t overdo.
Add flour & baking powder (don’t ever bother sifting wholemeal as its chunky anyway and adds volume) & mix with a folding action.
Pour mixture into tin. Bake in oven at 180C for 40 mins. Check at 30mins if your oven runs a bit hot.
While cake is baking, make topping by combining butter, sugar, milk & coconut in a saucepan. Stir over a low heat until sugar is dissolved.
Remove cake from oven & spread with topping. Also sprinkle 3 tbsp of Auntys Muesli on top as done in the pictured cake. Bake for a further15-20mins or until topping is brown.
Remove cake from tin after cooling for 15 mins.
Serve in generous portions.