Apple pudding cake 蘋果布甸蛋糕

Recently I got free lunch from a project everyday, they usually order a lunch box that comes with sandwich, cookies and a very small apple. Yup, the kind of apple that doesn't look intriguing. How should I deal with it? Make them into something tasty -- and here it is the apple pudding cake!



I looked up a few pound cake and apple cake recipes and came up with this one. I replaced some portion of butter with yogurt and tossed the apples with custard powder (so it won't be watery around the apple cubes), resulting a very soft, moist, almost pudding-like apple cake. It's yummy and full of apple flavour! 10 million times better than the raw tiny apple.

Apple pudding cake

6" loaf cake

Butter // 80g
Sugar // 40g
Egg // 100g
Yogurt // 40g
Malt syrup // 2 tbsp
Baking powder // 3g
Flour // 140g
Custard powder // 1 tbsp
Ground cinnamon // 1 tsp
Apple, small // 2

1. Cream butter until light and fluffy, then whisk in sugar until pale in color.

2. Pour malt syrup in a bowl, beat in 2 eggs. Heat the bowl over low heat to melt. Remove from heat. Add in yogurt and mix well.

3. Pour egg mixture into butter mixture in a few additions.

4. Combine and sift flour and baking powder. Add into egg mixture. Cut apples into slices or cubes. Toss them with ground cinnamon and custard powder. Fold in the apples into the batter.

5. Bake at 205C/485F for first 15 minutes, then lower temperature to 180C/375F for another 15-20 minutes.

蘋果布甸蛋糕

6"長條蛋糕

牛油 // 80g
糖 // 40g
蛋 // 100g
乳酪 // 40g
麥芽糖 // 2 tbsp
泡打粉 // 3g
麵粉 // 140g
吉士粉 // 1 tbsp
肉桂粉 // 1 tsp
蘋果,小 // 2

1. 牛油打至蓬鬆加入糖打至顏色變淡。

2. 麥芽糖中打入雞蛋，以小火煮溶麥芽糖。離火後加入乳酪混合。

3. 雞蛋糊分數次逐少加入牛油糊。

4. 麵粉和泡打粉混合過篩，加入雞蛋糊。蘋果切粒或切片，與肉桂粉和吉士粉混合後拌入麵糊。

5. 205C/485F　焗15分鐘, 轉至180C/375F 再多焗15-20分鐘。