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!!!
Ingredients for apple filling
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 apple filling, stir until it thickens and boils.
Remove from heat and set aside to cool
Ingredients for the cake
For the 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,
and beat 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 slivered 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.
Serve as a dessert
with ice-cream or whipped cream
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
Ingredients
Apple Filling
- 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
Cake
- 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
Instructions
- 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.
myfavouritepastime.com
My Favourite Pastime 
You are right, Liz. This cake looks really moist. I love the apple filling. I want a slice. 🙂
It was so moist and delicious. I overate as usual. Thanks and do have a wonderful week!
Liz
My pleasure Liz. I am the same way and I’m paying for it now. I’ve been having sweet tooth lately. And ooh…I can’t help myself. Whatever happened to my will power? 😦
I know exactly what you mean. I took a break from baking for 10 days. It’s the only way I can stop myself from “tasting” everything I bake. Sometimes the ‘tasting” goes overboard. Enjoy the weekend!
Liz
I couldn’t agree more. It really is the “tasting” that goes overboard, especially when it’s really good. Oh, goodness! 😀 Have a beautiful Sunday Liz. 🙂
Thank you. My weekend was superb!
liz
I’m glad. 🙂
Looks like something I will try very soon 🙂 The pictures are delicious already!
Hi Sammy and Sufi
I hope you had time to try it. It was truly delicious.
I am usually not a big fan of apple cake bec. I don’t like those chucks of apples messing up the crumb of the cake but this one I can get behind because it is a filling. Looks so good! – Kat
This one is utter delicious, trust me. The filling melds in nicely with the crumbs. Pleasant week to you!
Liz
Yummy, yummy, yummy Liz 😋. Hot custard would be nice on this.
I know. That would be really great!
Liz
I saved the recipe, too–it looks perfect!
Your list must be extra long. Wish you all the best!
Liz
Another delicious looking cake Liz! I’ve been baking with spelt more and thus would be perfect.
Spelt flour? Never baked with it, but now that you mention I should join the trend. Thanks and have a great day!
Liz
Looks delicious. One of my favourite types of cakes.
Thank you
Liz
Adding apple slices as a sandwich, unlike the usual topping, seems nice. Should try this soon, as i have never baked and dessert with apple till now:)
Thanks for the recipe!
Love
Premila
Happy baking. I hope you find time to try it!
Liz
Liz
I loved how you have added a separate layer of apples in the middle of the cake. I haven’t seen that before. Saving it!! Spice and apples sound delish for cold weather.
The cake tastes extra, extra nice. I hope you find time to try.
Liz
Will keep you posted 🙂
Thanks!
Liz
Weighing ingredients is so smart. I really should do that more.
I’m so used to it. Learnt that when I was young. Have a great week!
Liz
You, too! 🙂
Thanks!
Adding apples to grocery list! I have only one on the fruit rack!
Virtual hugs,
Judie
I’ve got tons in the cold room. I’ll be making lots of apple recipes.
Virtual Hugs,
Liz