Apple & Blueberry Cake, Take 2

After I posted my last Apple & Blueberry Cake on my Facebook, a few colleagues who saw it left comments on my Facebook to "place order" . Since we had another farewell session [yes, another farwell for a close colleague :( ] in the office yesterday, I baked this Apple & Blueberry Cake the night before for the  farewell tea party for them to try it.

This time, I baked it as a ring cake and it took a shorter time of only 35 minutes to came out ncie and golden from the oven.

The cake was gone after a short while and all who managed to get a piece of the cake gave a thumb up to the moist and crunchy (because of the apple slices) cake. The main lady of the farewell session had 2 pieces herself!

Here is the refreshed recipe of this Apple & Blueberry Cake:

(adapted from Piggys' Cooking Journal)


Ingredients:

• 140g unsalted butter, at room temperature
• 80g castor sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 145g self-raising flour
• 1/2 teaspoon baking powder
• 2-3 tablespoons low fat yogurt
• 1 apple, peeled, cored and cut into slices
• 40-50 blueberries (I just throw in the whole package of the berries)

Baking Steps:

1. Preheat oven to 170 deg C. Grease and spread some flour over the base and side of a ring pan (with removable base)
2. Beat butter and sugar with an electric mixer until pale and fluffy. Beat the eggs into the batter, follow by vanilla extract. Mix until just combine
3. Mix in yogurt, sieved flour and baking powder. Mix until the flour just disappear from the batter
4. Add in blueberries and mix slightly to combine
5. Transfer the batter into the  pan. Arrange apples slices on top, press slightly into the batter
6. Bake in the pre-heated oven for 35 minutes, or until a skewer inserted in the center of the cake turns out clean. Remove from oven, let the cakes cool in the pan for around 10 minutes before lifting it up and cool on wire rack.


I am linking this post to Sweets For Saturday #10