Moist BANANA and APPLE cake
I threw this cake together a few weeks ago because I had some sorry looking apples and bananas in my fruit bowl. I have never tried the two together but I'm glad I did. Because of the natural sugars from the fruit, I didn't need to add a lot of sugar to the cake mix. Although Albert doesn't eat cake every day, this is a cake I am very happy to give him for a treat. The brown sugar sprinkled on top makes for a crunchy topping
- 4 peeled and quartered apples (I used red gala but any should be fine)
- 1/2 cup brown sugar
- 1/2 cup unsalted butter
- 2 tbs coconut oil
- 2 cups wholemeal spelt flour
- 2 tsp baking powder
- 1 1/2 cups greek yoghurt
- 2 free range eggs
- 1 tsp vanilla extract
- 1 large ripe banana
- 1 tbs brown sugar
- 1 tsp cinnamon for the top of the cake
Line your cake tin (it can be any shape you like) with baking paper. I added a little coconut oil to the corners where it may stick. Set oven temperature to 170 degrees. (I have a fan forced oven so electric ovens may need 180 degrees)
Start by whisking the sugar, butter, coconut oil and vanilla together. Now add eggs one at a time. Add the flour, baking powder and yoghurt. I used a spatula to fold the mixture.
Now place the quartered apple pieces evenly in the bottom of your tin. Pour the cake mix over the top. Slice the banana length ways into 4 thin strips. Lay over the cake. Sprinkle the tbs of brown sugar and tsp of cinnamon over the top of the cake.
Bake in the oven for 45 minutes, making sure you test it with a cake skewer. If it comes out clean, your cake is ready. Let it sit to cool and turn out onto a wire rack.
Beautiful to eat when warm with a dollop of thickened cream. Or cold by itself.
Store in an airtight container. It will stay fresh for 3 days. I did not refrigerate mine but I probably would if it were middle of Summer.
******Remember if you don't have a big family or visitors dropping by anytime soon, you can freeze cake in air tight bags.