We love all manner of apple cakes. I have a few recipes in my repertoire, but we can’t decide what we like best. A Dutch apple cake by Rachel Allen, which is soft and moist, but a tad bit sweet.
There’s also an apple cinnamon and pecan teacake, given me by a dear friend, which is richer (has butter and sour cream) and needs no accompaniment. I quite like the addition of the nuts as it gives the cake some crunch, but no doubt it’s heavier than Stein’s cake, see below.
This time however, I was keen to try out Rick Stein’s recipe ( from his new book ‘Long Weekends”). This recipe is apparently from one of Berlin’s oldest restaurants, and is a lot lighter on butter and sugar than Allen’s. I did make one change to the recipe by adding some vanilla extract as I find it slightly eggy without it. It was delicious devoured warm with some softly whipped cream (to which I like to add some honey and vanilla extract).
The jury is still out on which one is the family favourite. Judging by the quantities consumed by the boys, I would say this has to be in one of the top two!