Baking with apples is a must during Autumn! This delicious cake is a lovely apple recipe that makes the most of the wonderful flavour of Bramleys. You could also add a handful of blackberries in place of the raisins, in the Autumn.
Serves 8 – multiply as required
185g butter, softened, plus extra to grease
3 medium Bramley apples, about 700g
185g caster sugar
2 eggs, at room temperature
1 tbsp milk
225g self-raising flour
For the topping
1½ tsp ground cinnamon
25g soft light brown sugar
You will need a 20cm round cake tin.
1. Heat the oven to 180°C/gas mark 4. Lightly grease the cake tin and line the base with a disc of baking parchment. Peel, core and dice the apples into 1–2cm pieces. Finely grate the lemon zest and squeeze the juice, then stir both into the apple and set aside.
2. Using an electric whisk or wooden spoon, cream the butter and sugar together in a medium bowl until pale, light and fluffy.
3. Break the eggs into a small bowl and beat lightly, using a fork, until broken up. Gradually add the egg to the creamed mixture, in several additions, beating well after each addition. Stir in the milk.
4. Sift the flour over the mixture and scatter over the diced apples and raisins. Sprinkle over the lemon juice and stir until well combined.
5. Pour the mixture into the prepared tin and level off a little with a spoon (it needn’t be completely smooth).
6. Mix together the topping ingredients and sprinkle evenly over the top of the cake mixture.
7. Bake in the middle of the oven for 1–1¼ hours until a skewer inserted into the centre of the cake comes out clean, or with only a few moist crumbs clinging to it.
8. Remove from the oven and leave to cool in the tin for a few minutes, before removing to a wire rack to cool. Peel off the baking parchment and serve in slices.
Toffee Sauce to go with your Spiced Apple Cake
Serves 4 – multiply quantities as required
70g unsalted butter
70g Demerara sugar
1 tsp golden syrup
1½ tsp black treacle
200ml double cream
1. Melt the butter in a large sauté or frying pan over a low to medium heat and, when foaming, add the caster sugar. Cook over a medium heat, stirring with a wooden spoon, until lightly caramelised. Stir in the lemon juice, then add the banana slices and shake the pan gently to coat them with the caramel. Remove from the heat and keep warm until ready to serve.
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Recipe and image credit: Leiths