Another week has ended, so has my sister’s birthday celebration. She’s been suffering from gastritis recently, so she cannot eat chocolate, spices and a lot more things. I also had gastritis two years ago, so I can understand how she feels, and I decided to bake her a birthday cake, which is almost guilt-free for her. It’s an apple cake with some nice homemade whipped cream. I said it’s almost guilt-free, because I added some cinnamon to the cake (honestly, I cannot think of an apple cake without cinnamon!).The recipe is originally from Martha. I adapted the recipe and increased the amount of eggs, decreased the sugar (as usual). The original recipe called for buttercream as decoration, and I replaced it with my homemade cinnamon whipped cream with a hint of cream cheese. Why not buttercream? Because we don’t use buttercream in our cakes in Turkey. It’s just heavy and fatty for our taste. I once made some cupcakes and decorated them with buttercream, and everyone told me that the cupcakes were uneatable and the only thing they ate was butter. So yeah, whipped cream is just better for me.
There’s one more thing to add. I used 200 ml (about 1 cup) of heavy milk to make my whipped cream. But I could definitely add more. The secret of this cake is this cream. So, I think using 400 ml (2 cups) of heavy milk will do wonders. Enjoy!
Apple Birthday Cake
adapted from Martha Stewart
- 3 eggs
- 2 – 2 1/4 cups all-purpose flour (depends on the consistency of the batter)
- ½ cup olive oil
- 1 ½ cup brown sugar
- 2 teaspoons ground cinnamon
- 3 teaspoons baking powder
- pinch of salt
- 2 apples (I used Starking), diced
- 1 apple, coarsely grated
- 1 carrot, finely grated (optional, you can use 1 coarsely grated apple instead)
for the whipped cream:
- 400 ml (2 cups) heavy cream
- ½ – ¾ cups powdered sugar (depends on your sweet tooth level)
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon cream cheese
For the whipped cream put your elecric mixer’s bowl to freezer and let it chill for an hour.
Preheat the oven to 175 degrees C (350 degrees F).
In a bowl, beat together egg, oil and sugar. Add the apples and the carrot.
Stir in flour, salt, cinnamon and baking powder.
Pour the mixture into a round cake pan. If the pan is too small, use two small pans instead. Because if you put a lot of batter to the pan, it might not cook inside.
Bake for 35 minutes, or until a toothpick inserted comes out clean. If the insides don’t cook, cover the pan with aluminum foil and increase the heat to 180 degrees C ( degrees F)
Take out the bowl from the freezer. Put the heavy cream, powdered sugar and cinnamon to the bowl and beat for 3-4 minutes in the electric mixer. Add the cream cheese and mix 30 more seconds. Let it cool in the refrigerator.
When the cake cools down, separate it into two layers. On top of the first layer, spread some whipped cream and put the second layer. Decorate the whole cake with the remaining whipped cream. Store the cake in the refrigerator.