Apple and blueberry cake (Simple apple and blueberry cake)
A few months ago I was hooked to the kitchen of Donna Hay , through Canal Cocina. It fascinates me to see this woman cook, makes any recipe look easy, as well as very appetizing and the style with which she presents her dishes is wonderful. Simple and elegant.
Since I love desserts with apples, when I made this rich cake of apples and cranberries, I wrote down the recipe. The other day I happened to meet with her and immediately I started to work or rather to the dough: D
It is a cake very simple to make and very rich. The apple gives it a lot of juiciness and the blueberries provide the acid touch that contrasts very well with the rest of the ingredients. The layer of brown sugar on top caramelizes the thin slices of apple and gives a delicious touch to caramel .... What do you want?
INGREDIENTS:
- 225 gr of wheat flour (baking flour) *
- 165 gr of caster or white sugar of very fine grain *
- 125 g of butter in ointment
- 1 vanilla extract quotient
- 125 ml whole milk
- 2 eggs L size
- 1 apple (pippin)
- 3/4 cup of fresh, frozen or dehydrated blueberries
- 2 tbsp brown sugar
PREPARATION:
We preheat the oven to 170º, with heat up and down
We cover a 22cm mold with baking paper r, lightly butter and sprinkle with flour, discarding the excess.
In the bowl of the electric mixer we put the sieved flour, the caster sugar, the butter, the vanilla extract, the eggs and the milk. We mix until the whole dough is homogeneous.
We peel the apple, we discourage it and we cut it into thin slices .
We spread the dough in the mold and we equalize the surface, we place harmoniously the segments of apple and blueberries . Sprinkle with the brown sugar.
Bake for 45 minutes or until when you prick it the knife or needle comes out clean.
We remove from the oven and unmold when it is lukewarm.
Donna Hay suggests serving it with whipped cream.
NOTES:
* Do not think that I forgot to put the leaven, it is that this recipe does not take it. However I put pastry flour, which some yeast carries. I had seen by google how the recipe was and in some cases the appearance was more like flan, unlike Donna Hay's sponge cake for Canal Cocina, so I opted to use pastry flour.
