Simplify Your Life With This One Bowl Cake Recipe

Chef Anita found the recipe for Helena’s Apple Cake in a magazine about 30 years ago.  She realised what an amazingly versatile and convenient cake it was and has been baking it ever since.

Helena’s Apple Cake is a one bowl method cake, so it’s uncomplicated and quick and it only takes about 30 minutes to bake so it’s perfect for surprise visitors or emergency “bring something along” situations.

This lovely Apple Cake is the Chameleon of cakes because it can be adapted using lots of different toppings depending what you have available.  Chef Anita has used the following toppings with great success:

Pear and Almond

Nectarine and Raspberries

Canned Peaches and Cardamom

Walnuts, flaked Almonds or Pecans

Baking the cake in a 30cm cake tin gives you a lovely proportion of apple (or alternative fruit) per slice and the cake only takes about 30 minutes to cook.

It’s delicious served warm with cream, custard or ice cream and can be kept in an airtight container for a couple of days.

The base cake mix is also a perfect alternative for making Lamingtons as it is firmer than sponge cake and much easier to handle when coating with chocolate icing and dipping in Coconut.

Helena’s Apple Cake is a recipe to simplify your life!!

 

 

 

Print Recipe
Helena's Apple Cake
Helena's Apple Cake
Course Cakes
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Course Cakes
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Helena's Apple Cake
Instructions
  1. Prepare a 30cm round cake tin by lining with baking paper.
  2. Combine Butter, Sugar, Eggs, Vanilla and SR Flour together in a large mixing bowl and beat until the mixture becomes pale (approx. 5 mins).
  3. Pour mixture into prepared cake tin and arrange apple slices in decorative circles on the top of the cake mix. sprinkle with the cinnamon sugar.
  4. Bake for approximately 30 minutes in a moderate oven until cooked. Leave to cool for 5 minutes before turning out.
Recipe Notes

Chef Hacks:

To cook more cakes quickly, simply double the recipe and bake 3 x 20cm cakes - just remember to adjust the cooking time accordingly.

Make your own Cinnamon Sugar by mixing Sugar and a Cinnamon and storing in a jar.

Look for Freeze Dried Raspberry Powder and sprinkle over for a delicious tangy flavour when adding Rhubarb or Nectarine.

Avoid storing Teacakes like this one in the fridge as they tend to go hard and stodgy.  Store in an airtight container or just cover in cling wrap to keep for a couple of days.

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