Scrummy Apple Cake

 

apples

What do to when you’re given more apples than you’ve seen in your entire life?  OK, so that might be a slight exaggeration but, my in-laws have had a bumper crop of apples this year and she’s sent us bags full of apples.  

IMG_0778

 

After wondering what I was going to do with them I finally decided to try my hand at Mary Berry’s apple cake.  I had made a southern american cake a few weeks ago and the more I thought about it the more underwhelmed I was by it. I just wanted a night sweet yet tart cake that would be perfect with a steaming cup of coffee.

apple slice

 

I did of course tweak this cake a little bit in that I didn’t add the almonds to the top and I also used a bigger pan but is was essentially the same cake.  I think next time I’ll also substitute the almond extract for vanilla as I’m not a big fan of the almond smell.  The apples I used were also a bit tart- they’re eating apples but definitely on the tart side, this made the cake just the perfect mix of sweet and sharp.

 

 

Apple Cake
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Prep Time
30 min
Cook Time
1 hr 15 min
Total Time
1 hr 45 min
Prep Time
30 min
Cook Time
1 hr 15 min
Total Time
1 hr 45 min
Dry Ingredients
  1. 225g self-raising flour
  2. 225g caster sugar
  3. 1 level tsp baking powder
Wet Ingredients
  1. 2 large eggs
  2. ½ tsp almond extract
  3. 150g melted butter
  4. 150g-200g cooking apples, peeled and cored
Instructions
  1. Preheat your oven to 160C/fan 140C/.
  2. Lightly grease a 22cm loose-bottomed cake tin.
  3. Measure the flour, baking powder, sugar, eggs, almond extract and melted butter into a bowl. Mix until well blended
  4. Pour half the mixture into a cake tin. Lay the slices of apples on top of the mixture- make sure the slices are piled high in the middle. Pour the remaining mixture over the apples.
Notes
  1. Bake in the preheated oven for 1 hour and 15 minutes until golden.
Adapted from Mary Berry
Adapted from Mary Berry
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