When it comes to fruit, autumn is my favourite time of year because I LOVE apples – apple pies, crumbles, muffins, breads, baked… bring them on! This deliciously easy recipe for a sweetly sticky and spicy Apple Cake is a great one to have in your repertoire. It’s quick to make, and as most of the ingredients are store cupboard regulars, it’s a useful emergency cake recipe. It’s also rather versatile, as the cake keeps well and is as good cold as it is warm. It’s especially good with lashings of softly whipped cream (but what isn’t?) or with vanilla ice cream.
The ground almonds give the cake an extra bit of moistness, but you can leave them out if you want to, just replace with the same quantity of self-raising flour. You can also omit the honey and demerara sugar topping, although it does give the cake a delicious sticky crunch.
Spicy Apple Cake
- 125g butter
- 175g dark soft brown sugar
- 2 eggs, beaten
- 180g self-raising wholemeal flour (or you can use white if you like, but you’ll need less milk)
- 40g ground almonds
- 1 level tsp ground mixed spice
- 1/2 level tsp ground cinnamon
- 1 tsp baking powder
- 450g cooking apples, peeled, cored and chopped into 2cm pieces (around 2 medium cookers or one really large one!)
- 4-5 tbsp milk
- 1 tbsp runny honey
- 1 tbsp demerara sugar
- Preheat your oven to 170C / Gas Mark 3.
- Grease and line a square cake tin measuring 19cm/7″ with baking parchment.
- Beat the butter and sugar (preferably using a mixer or an electric hand whisk) together until the mixture is pale and fluffy. Add the beaten eggs a little at a time, beating very well after each addition.
- Sift in the flour, then add the ground almonds, spices and baking powder and stir in gently, but thoroughly.
- Stir in the apples and add milk, a tablespoon at a time, until the mixture reaches soft dropping consistency (i.e. drops softly from the spoon when you lift the spoon out of the mixture).
- Bake for 45 mins – 1 hour (it’s very dependant on your oven!). If the cake is not cooked through when you first check it, but the top is done, cover the tin with a piece of baking parchment or foil to prevent it burning.
- When the cake is springy to touch, remove from the oven and leave to cool for a few minutes before removing it from the tin, and transferring it to a wire rack to finish cooling.
- Whilst the cake is still warm, brush the top with honey and sprinkle with demerara sugar.
We think this makes a fabulous Sunday lunch pudding, and if you’re lucky you’ll have a bit left over to have with a coffee to brighten up your Monday morning.