This is an unusual cake that makes a lovely dessert. The tartness of the apples gives it a fresh and light quality which is welcome at the end of a good meal.
Serves 8-10Prep Time 50 minsCooking Time 65 mins
Shopping List
500g (1 lb) tart cooking apples e.g. Bramleys or Granny
Smiths
75g (3oz) self-raising flour
1 level tsp baking powder
125g (4oz) caster sugar
75ml (2½ fl oz) milk
50g (2oz) melted butter
2 medium eggs, beaten
Soft butter for greasing cake tin
You will need a deep, 20cm (8 inch) cake tin, a cooling rack
and baking parchment.
Topping:
75g (3oz) butter, very soft
100g (3½oz) caster sugar
1 tsp vanilla essence
1 medium egg, beaten
Icing sugar
Method
Preheat oven to 170C/325F/M3.
Grease the tin and line the base with a circle of baking
parchment.
Peel, core and chop the apples, place in the tin. Put the rest
of the ingredients into a bowl and using the Hand Mixer with beaters at top speed, beat to a smooth
cream.
Pour the batter over the apples and bake for 45 minutes on the
middle shelf.
Beat the topping ingredients together and pour over the
semi-baked cake.
Return to the oven for a further 30 minutes.
Cool the cake in the tin for a further 40 minutes. Loosen sides
with a knife and gently shake out onto the cooling rack lined with
a piece of parchment. Leave to cool a little.
Carefully turn the cake over onto a serving plate, so the
topping is uppermost.
Sprinkle with a little icing sugar and serve with some softly
whipped Whipping Cream.
From time to time we would like to contact you with an email
including exciting new product updates, competitions, offers and
articles. Your information will be stored securely and will never
be passed on to third parties.