A deliciously soft Thermomix Apple Cake with tender pieces of apple in each bite, this lovely sponge cake captures the essence of Autumn.
I love baking with apples, especially at this time of year when the Autumn leaves start to fall. My favourite apple recipes are Apple Crumble, Apple Galette and Apple Cinnamon Muffins.
Granny Smiths are ideal to bake with as their flavour is tart which complements the sweetness of baking recipes, but I often use whatever is left in the fruit bowl.
We love traditional cake recipes that are easy to make in the Thermomix, just like this easy Carrot Cake with Cream Cheese Icing, Banana Bread and Chocolate Cake.
Step-by-Step Directions
Peel, core, and chop the apples into 1-2cm pieces and place in a large bowl and toss with the lemon juice. (The lemon juice prevents the apples from turning brown).
Make the batter in the Thermomix and stir in the apples with a spatula.
Bake in the oven for 50-60 minutes until lovely and golden. Leave to cool slightly in the tin before transferring to a wire rack to cool completely.
Optional Additions
Jazz up this Thermomix Apple Cake by adding the following:
- A handful of chopped walnuts
- Sprinkle some flaked almonds on top
- Add some cinnamon or allspice
- Some chopped dates
Storage
This Apple cake tastes better from the oven but will stay covered in the fridge for 2-3 days.
You can freeze it for up to 3 months; just let it cool completely, then wrap each slice with cling film or tin foil, then store it in an airtight container. Either thaw out in the fridge or at room temperature.
📖 Recipe
Thermomix Apple Cake
Ingredients
- 4 apples weighing approx 450g
- juice of 1 lemon
- 225 g self raising flour
- 225 g butter unsalted
- 225 g caster sugar plus extra for sprinkling on top
- 3 large eggs
- 2 teaspoons baking powder
- 25 g ground almonds
Instructions
- Preheat the oven to 180°C/350°F (160°C fan) and line a 22cm round loose bottom cake tin with baking paper.
- Peel, core and cut the apples into 1-2cm pieces and place them in a large bowl and stir in the lemon juice.
- Weigh the flour out first either in the Thermomix or with separate scales and set aside for later.
- If the butter is chilled straight from the fridge, soften it in the Thermomix for 20 sec/speed 8.
- Insert the Butterfly whisk. Add the sugar to the butter and mix for 3-4 min/speed 3, scraping down the bowl a couple of times in between until pale and creamy.
- Set the timer for 90 sec/speed 3. While it's running, add the eggs through the hole in the lid one at a time then add a tablespoon of flour after each egg. This helps the mixture not to split.
- Remove the butterfly whisk and tap it gently on the side of the bowl to release as much batter as possible.
- Add the remaining flour, ground almonds and baking powder to the Thermomix and mix for 5 sec/speed 5. Scrape down the bowl and mix again for 5 sec/speed 5 until fully combined.
- Drain the Apple pieces from the lemon juice and tip them into the Thermomix bowl. Stir them with a spatula until fully combined.
- Pour the batter into the prepared baking tin and smooth over with the back of a spoon. Sprinkle with sugar and bake in the oven for 50-60 minutes until golden brown and a skewer comes out clean.
- Let the cake cool in the tin for ten minutes then transfer to a wire rack to cool completely.
Rob says
Great cake. Took longer to cook my fault as tin was too deep. Really enjoyed Thanks
Vicki says
So glad you enjoyed it Rob! Thank you for your lovely comment. Kind regards, Vicki.