English Apple Cake
published by Arri London PhD on Nov 2, 2009
The West Country of the UK is famous for its apple crops, which are often used to make traditional cider. This English Apple Cake is a good use for the delicious cooking apples now available in markets. Try this easy recipe for a teatime treat.
Note: Try to get the most flavourful cooking apples available to make English Apple Cake.
Ingredients:
- 250 g/8 oz/ about 2 c wholewheat/wholemeal flour
- 1 tsp ground mixed spice
- 1 tsp ground cinnamon
- pinch salt
- 2 tsp baking powder
- 125 g/ 4 oz/ 1/4 lb butter
- 180 g/6 oz dark brown sugar
- 2 eggs, beaten
- 500 gr/1 lb cooking apples, such as Bramley or Fuji, peeled, cored and chopped
- 3-4 tbs milk
Topping:
- 1 tbs honey, warmed slightly
- 1 tbs light brown sugar
- 1 tbs toasted chopped walnuts
Method
- Butter and line a deep 18 cm/7″ round cake tin with parchment/baking paper. Butter the paper.
- Sift the flour, spices and baking powder together. Cream the butter and sugar together until pale and fluffy. Add the eggs, a little at a time, beating well after each addition. Fold in the apples and enough milk to make a soft batter.
- Pour the mixture into the prepared cake tin and bake at 165 C/325F for 1 1/2 hours, until well risen and firm to the touch. A thin skewer inserted into the centre should come out clean. Turn out on a wire rack to cool.
- When the cake has cooled, brush with the honey and sprinkle with the light brown sugar and walnuts to decorate. Serve English Apple Cake with Classic Scones as part of an afternoon tea.
