Introducing the delectable Apple Fudge Cake! This cake is incredibly soft and fudgy. It makes a true delight for your taste buds. I crafted this recipe based on one I found on the Ankarsrum website. That’s because I intended to use my Ankarsrum mixer for the baking process. However, it’s important to note that this recipe is extremely versatile. It can be effortlessly prepared by hand. However you can use hand mixer or any other stand mixer you have at your disposal.
The recipe is quite simple. It doesn’t require an excessive number of ingredients either. The primary ingredient responsible for the cake’s texture is apple puree, which can be easily prepared at home or purchased from a store. Alternatively, unsweetened apple sauce can also be used as a substitute.
Another crucial flavour-enhancing ingredient is cinnamon. The original recipe suggests Ceylon cinnamon. That has a lighter and spicier taste compared to the more commonly available variety. Regrettably, I was unaware of this distinction when I prepared my cake, and I adhered to the full tablespoon of cinnamon as instructed. In hindsight, I would recommend reducing the amount by one-third or opting for Ceylon cinnamon to achieve a milder cinnamon flavour.
The first step involves combining the flour, ground almonds, salt, baking powder, and cinnamon together. Cream the butter and sugar until achieving a light and fluffy consistency. Add the apple puree to the mixture and combine thoroughly. Gradually incorporate the dry ingredients into the wet mixture, gently blending them together.
Mix 50 grams (roughly 2 ounces) of the batter and mix it with the remaining 10 grams of butter. Then add the flaked almonds. Spread the main batter evenly over the base of a 9-inch/23cm springform pan. Then, spread the reserved mixture on top.
With all preparations complete, it’s time to bake the cake. After baking for 25 minutes let it cool for about 10 minutes. Then transfer the cake to a wire rack for complete cooling.
I am delighted to share that my cake turned out perfectly. It had a soft and fudgy texture, complemented by a delightful crunch on the top. As previously mentioned, I believe a slightly lighter cinnamon flavour would enhance the overall experience. That can be achieved by using less cinnamon or opting for the milder Ceylon cinnamon.
Overall, I relished this delightful cake as a lovely dessert, pairing it with a generous dollop of whipped cream for an extra touch of indulgence.
Another great recipe is Swedish Sticky Chocolate Cake – Kladdkaka.
Apple Fudge Cake – Soft & FudgyCourse: Cakes, Desserts
250g(1 cup) apple puree
250g(1 2/3 cups, based on scooping packed flour into a 250ml cup) plain flour
80g(3/4 cup + 2 tsp) ground almonds
6g(1 tbsp) Ceylon cinnamon – or 4g(2 tsp) usual ground cinnamon
4g(1 tsp) baking powder
1.5g(1/4 tsp) salt
100g(7 tbsp) softened unsalted butter
100g(1/2 cup) caster sugar
50g(1/4 cup) light brown sugar
50g(1/2 cup) flaked almonds
10g(2 tsp) soft unsalted butter for mixing the topping.
- Preheat the oven to 190C/170C Fan/375F.
- Grease a 9 inch/23 cm) round cake pan, or springform pan, and line the bottom with parchment paper.
- Mix the flour, ground almonds, baking powder, salt and cinnamon together and set aside.
- Cream the butter and sugars together until light and fluffy. I did this in my mixer but by hand is fine.
- Add the apple puree and mix to thoroughly combine.
- Gradually add the dry ingredients, mixing gently until just incorporated.
- Remove about 50g of the batter and set it aside.
- Spread the remaining batter over the base of the cake pan, levelling it off.
- Mix the 50g of batter with the 10g of butter and then add the flaked almonds as well.
- Carefully spread that mixture over the top of the batter.
- Bake the cake in the oven for 25 minutes, until it is baked through. It will be soft but a skewer poked into the centre should come out relatively clean.
- Remove the cake from the oven and cool it in the pan for 15 minutes before transferring to a wire rack to cool completely.