I don’t know who Lillian was but my mother has been baking this yummy Danish Lilian’s Apple Cake for as long as I can remember.
Fresh apple slices and cinnamon are complemented by a divine nutty topping which gets toasted whilst baking. My family loved this cake which I baked for the first time today! Serve with a cup of tea or as a dessert with a dollop of whipped cream.
For more apple bakes you might like to check out these recipes:
- Blackberry & Apple Cake
- Blackberry & Apple Loaf
- Apple & Marzipan Dumplings
- Apple Kale Cake with Apple Icing
- Apple & Hazelnut Vacherin
Do let me know if you make Lillian’s Apple Cake, I’d love to see, just take @fabfood4all on social media!
Lillian's Apple Cake
- 150 g / 6oz plain flour
- 150 g / 6oz butter or margarine
- 75 g / 3oz soft brown sugar
- 2 large eggs
- 2 tsp baking powder
- 1 tsp cinnamon
- 2 apples cored and cut into slim slithers
- 25 g / 1oz almonds chopped
- Preheat the oven to 200°C.
- Butter and flour a 21cm baking tin then sprinkle on the chopped almonds.
- Mix the butter or margarine well with the sugar in a cake mixer until creamy.
- Add the eggs, one at a time. (Don’t worry if the mix splits).
- Sift the flour and baking powder together and gradually add to the mixture.
- Finally fold in the apple slithers and cinnamon.
- Tip mix into the prepared baking tin, firming the mixture into the edge.
- Bake on the middle shelf of the oven for 35 minutes or until centre springs back to touch.
Will keep fresh for at least 3 days in an airtight container.