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Apple Cake

Easy Apple Cake

  • Author: Tastebotanical
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 1 hour 20 minutes
  • Yield: 1 large cake 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: English

Description

This is a fantastic cake to make during  early autumn which brings together sharp cooking apples, toasted hazelnuts and brandy-soaked sultanas.


Scale

Ingredients

  • 100 g sultanas
  • 1 tablespoon of brandy or apple brandy (or apple juice)
  • 225 g butter
  • 350 g self-raising flour
  • 2 teaspoons of cinnamon
  • 500 g cooking apples (eg Bramley)
  • 100 g of toasted hazelnuts (finely chopped)
  • 175 g caster sugar
  • 3 large eggs
  • a little white or brown granulated sugar (optional)

Apple Cake


Instructions

  1. Heat your oven to 180 C, 400 F or Gas Mark 4.
  2. Put the sultanas in a ceramic bowl and add the brandy or apple brandy.  Put in the microwave to heat for a few seconds and then set aside.  The sultanas will plump up as they absorb the alcohol.   If you do not want to use alcohol, you can use apple juice as a substitute.
  3. Grease a 20 cm loose-bottomed cake tin.  If your tin is not non-stick, line the base with a circle of grease-proof paper or baking parchment.
  4. Cut the butter  into small cubes and put it into a large bowl.  Sift in the flour and cinnamon.
  5. Rub the butter into the flour, either by hand or using a food processor, until it resembles fine breadcrumbs.
  6. Peel the cooking apples with a vegetable peeler, remove their cores and roughly chop.   
  7. Add the chopped apple,  plumped-up sultanas, chopped hazelnuts and sugar to the mixture.  Then stir in the eggs.
  8. Spoon the mixture into the cake tin.  Place it in the oven for one hour until it is golden and firm to the touch.
  9. Remove from the oven and allow to cool in the tin on a cooling rack.  You can sprinkle granulated sugar (white or brown) on the top of the warm cake to give it a crunchy topping.


Keywords: apple cake, apples,