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  • Makes 1
  • 55 mins cook

Apple and vanilla cake

Apple and vanilla cake

Nici Wickes' apple and vanilla cake recipe is wonderfully moist, despite the fact it has no butter or other fats. Serve warm as a dessert or with brandy butter and cream if you're not dairy-free


  • 3 eggs
  • 1 cup caster sugar
  • 3-4 medium-sized apples, any variety or a mix
  • 1 1/2 tsp vanilla extract
  • 1 cup plain flour
  • icing sugar, for dusting
  • cinnamon, for dusting


  1. Preheat oven to 180°C. Grease the sides and base of a 22cm springform tin. Line the base with baking paper.
  2. Beat the eggs and sugar together until thick and foamy.
  3. Chop the apples into bite-sized chunks and place them in the tin. Skin on is fine. Fill the tin almost to the top.
  4. Add the vanilla to the beaten mix, beating briefly.
  5. Fold in the flour until just combined. Scrape the batter over the apples. Use the end of a spoon to poke and shift the apples slightly to help ease the batter into the gaps. The batter should be level with the apples.
  6. Bake for 45-55 minutes or until a skewer comes out clean.
  7. Cool in the tin for 15 minutes before removing the ring and carefully inverting onto a wire rack. Remove the paper lining.
  8. Serve warm or cold, dusted with icing sugar and cinnamon, and with cream (if not dairy-free).

This recipe first appeared in New Zealand Woman's Weekly.

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