This crunchy-topped, sophisticated cake is perfect for Autumn when apple trees are laden with fruit.
The apple trees in our garden have begun to drop their precious fruit, much to the delight of Willow, the dog, who loves nothing more than crunching away at a whole apple she has snaffled from the ground! Before she eats them all I’d like to share this apple recipe with you.
This cake has a lovely moist sponge with different textures of apple, sultanas and walnuts. The sugar on top provides a crunchy, sweet crust. It is good to eat warm or cold as a cake, or serve as a dessert with cream or ice cream.
I keep telling myself it is a healthier cake as it doesn’t require any icing and is full of fruit!
APPLE AND CINNAMON CAKE
adapted from Mary Berry’s Baking Bible
- 225g unsalted butter
- 225g light muscovado sugar (plus extra for sprinkling)
- 3 large eggs
- 225g self-raising flour
- 2 tsp baking powder
- 100g walnut pieces (plus extra for scattering)
- 100g sultanas
- 400g cooking apples (I have also used eating apples)
- 1 tsp ground cinnamon
- icing sugar, for dusting (optional)
1. Pre-heat the oven to 160°C fan/180°C. Grease and line a 23cm deep, round cake tin.
2. Prepare your apples by peeling and coring. You will need to keep them in a bowl of water with a little lemon juice to stop them going brown.
3. Cream the butter and sugar together until light and fluffy. This will take a few minutes if using an electric mixer, and quite a bit longer if beating by hand. Add the eggs, 1 at a time, and beat after each addition. I like to add a little of the flour with the eggs to prevent the mixture from curdling.
4. Sieve in the flour and baking powder and fold gently to combine with a spatula or metal spoon. Add the walnuts and sultanas and fold in gently.
5. Grate your apples (work fast as these will go brown very quickly). Fold in half of these to the cake mixture. Spoon half the cake mixture into the tin. Layer the rest of the grated apple with the cinnamon on top (do not spread the apples all the way to the edge or they will burn). Spoon the remaining cake mixture on top.
6. Once level, scatter some sugar and walnut pieces over the top. Bake for 1hour 15mins – 1hour 30mins until the cake is well risen and golden brown. Leave to cool in the tin for about 10 minutes before turning out and removing the baking parchment. Leave the cake to cool completely on a wire rack.
7. Dust with icing sugar and enjoy!