So it’s nearly October, and autumn is upon us. Basically it’s cold, wet and windy and we all need a bit of perking up. It is nearly my birthday (hooray) so that gives me an excuse to bake delicious cakes – sort of.
Today I found three old, shrivelling red apples and didn’t want to throw them away. What to do? Make a cake with them! I have taken inspiration from Mary Berry’s spice cake and made a cinnamony (if that’s an adjective) apple cake, which is perfect with a hot cuppa.
Autumn Apple Cake
▪ 350g/12oz apples – cored, peeled and grated (i used eating ones, but i’m sure cooking would be fine)
▪ 100g/4oz dark muscavado sugar
▪ 100g/4oz demerara sugar
▪ 225g/8oz butter
▪ 3 eggs
▪ 225g/8oz self-raising flour
▪ 2 tsps baking powder
▪ 100g/4oz sultanas or raisins
▪ 100g/4oz chopped walnuts
▪ 2 tsps ground cinnamon
▪ toasted almonds to decorate (optional)
1) Bung your oven on at 180°C/160°C Fan so that it can heat up. Grease an 8 or 9 inch cake tin and line the base with baking parchment/greaseproof paper.
2) Measure the butter, sugar, eggs, walnuts, sultanas/raisins, flour – don’t bother sifting, baking powder and 1tsp cinnamon into a large bowl and mix them together, until it thoroughly combined. I use my kitchenaid paddle attachment for this, as it does all the hard work for me and i can put my feet up.
3) Dollop half the mixture (trying not to lick too much) into the tin and then cover with the grated apple and sprinkle on the rest of the cinnamon. Then spoon the other half of the mixture on top and decorate with toasted almonds and sugar – (you can do this as artistically or randomly as you like). Now you can lick the bowl!
4) Bake in the oven for about 1 hour 15 minutes (a skewer should come out clean) so the cake is golden brown and has risen well. Leave to cool in the tin – don’t be a numpty and try to take it out straight away (it’s hot!). Finish cooling on a cooling rack then dust with icing sugar to serve.