The pressure is on now to use as many apples as possible before they rot – the problem is we have enough stored in the freezer, and enough chutney…. so what can I do other than make cake – which seems to disappear via lunchboxes quite easily!
I was given a recipe by another blogger, many moons ago – only alas when I went to look it up again, the blog was gone… so now I have improvised my own, based on what I could remember about it, and – purely for research you understand, made it several times.
This cake is moist and spicy and so easy to put together, I use a 23cm square cake tin, but it is a fairly easy cake – and would probably do well in other sizes and shapes.
Devon Apple Cake
350g 12oz apples, cored but no need to peel
230g 9 oz SR flour
1 tsp baking powder
175g 6 oz butter
225g 8oz demerara sugar
3 large eggs
1 tsp cinnamon
1 tsp mixed spice
3 tsp demerara sugar for topping
Dice the apples. Cream sugar and butter, gradually add the three eggs. Add the remaining ingredients, apart from the apples and topping, then stir in the apples. The mixture will seem pretty dry, but this is fine, the apple will add moisture when baking. Press into your lined/greased tin and sprinkle the top with the sugar.
Cook in a preheated over at approx 160C – esse ‘hot’ for about an hour, until the top is firm and the cake has lost any wobble.