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

By Nici Wickes
  • 55 mins cooking
  • Makes 1
  • Print
This recipe first appeared in New Zealand Woman's Weekly.
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  • 3 eggs
  • 1 cup caster sugar
  • 3-4 medium-sized apples, any variety or a mix
  • 1 1/2 teaspoon 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).

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