My Favourite Cakes
We had this moist apple cake for dessert, a few days ago. It’s made from a mixture wholemeal and white flour, and filled with freshly made apple filling.
It tasted so good, I shamelessly ate several large slices. Don’t ask how many but trust me it was a clear example of overeating. The next day I had to go on a mini-diet. If you don’t mind peeling and chopping apples, I would highly recommend it. Happy Baking!!!
and top with the apple filling,
Serve as a dessert
We finished this cake in one sitting. It was too good to be true.
Moist Apple and Spice Cake
Preparation time: 30 minutes; Cooking time: 15 minutes; Baking time: 1¼-1½ hours; Makes: 8 slices
- 2 tablespoons butter
- 500g (1 Ib) apples, peeled, cored and diced (5 medium apples)
- 90g (½ cup, 3.2 oz) brown sugar (how sweet do you want it? taste for sweetness)
- 1-2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- 15ml (2 tablespoons) custard powder or cornstarch (cornflour)
- 15ml (2 tablespoons) water
- 125g (1 cup, 4.5oz ) all-purpose flour
- 65g (½ cup, 2.3oz) wholemeal flour
- 1½ teaspoons baking powder
- 1 teaspoon mixed spice ( you can also use pumpkin pie spice)
- 180g butter
- 185g (1 cup, 6.5oz ) brown sugar
- Grated rind (zest) of 1 large lime or two small ones
- 3 eggs
- 120ml (½ cup) milk
- Apple filling, made above
- 1 tablespoon brown sugar, for topping
- ¼ teaspoon mixed spice, for topping
- 1/3 cup slivered almonds, for topping
- Preheat the oven to 330°F (165ºC) ten minutes before baking. Grease and line the base of an 8½ inch springform pan.
- Apple Filling: melt the butter in a large frying pan. Add the apples and sugar and cook for 2-3 minutes over medium heat. Add the cinnamon and nutmeg and cook for a further 5 minutes until the apples are just starting to soften. Blend 2 tablespoons custard powder (or cornflour) with the two tablespoons water and add to the pie mixture, stir until it thickens and boils. Remove from heat and set aside to cool.
- For Cake: Sift or whisk the flours with baking powder and mixed spice. Set aside. Beat butter, sugar and lime rind until light and fluffy. Add one egg at time, beating well after each addition. Fold in the floor alternately with the milk in two batches.
- Spoon half the mixture into the prepared tin (pan) and top with the apple filling, then top with the remaining cake batter. Combine the extra sugar, mixed spice and flaked almonds and sprinkle over the cake.
- Bake 1¼-1½ hours or until a skewer inserted in the middle comes out clean. Remove from oven, let rest 5 minutes then transfer onto a cooling rack.
Points to Note
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 330°F (165ºC), for 1½ hours.
- I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need.