Apple Cake

This has become a favourite amongst work colleagues. A slim, moist, spicy apple cake that works well cold as a cake or warm with custard as a dessert and is a great way of using up unwanted eating apples. I can’t claim this to be mine as the recipe is from a magazine cutting kept in my recipe scrapbook, but I have no idea where it came from.

130g butter
130g caster sugar
130g plain flour
2 large eggs
1 teaspoon baking powder
A little milk
½ teaspoon ground cinnamon
2 tablespoons demerara sugar
3 eating apples

Set the oven to 180C and line the base of a 24cm spring form cake tin with parchment. Rub a little butter over the parchment and round the side of the tin.

This is easy if done in a food mixer, but you can do it by hand which helps burn up some of the calories you will be consuming when you eat a slice.

Beat the butter and sugar until pale, light a fluffy then add the eggs gradually and beat well. Now add the flour and baking powder and fold it all together. if the mixture is a little stiff, add a splash or two of milk. Scrape the cake mixture into the tin.

Peel and core the apples, then cut into small dice and place in a bowl along with the cinnamon and demerara sugar. Mix well then scatter the apple pieces over the cake mixture.

Bake for 55 – 60 minutes. The edges will be browned and the middle very moist from the apples.

Leave to cool for about 10 minutes before turning out of the tin and eat warm with cream or custard. Or allow to cool completely and eat cold with a cup of tea.

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