This apple cake with sultanas is a delicious, spiced blend of flavours and textures, perfect for any occasion or just enjoying with a cup of tea
This apple cake with sultanas is a scrumptious, spiced combination of flavours and textures, ideal for any occasion or simply savouring with a cuppa.
Simple to make and best enjoyed warm, this recipe by London-based baker Edd Kimber is guaranteed to become a staple in your baking collection, reports the Express.
Sharing this fantastic treat, which feeds eight, BBC Good Food said: “Edd Kimber’s easy apple cake combines chunks of sweet apple and a crunchy demerara sugar topping.
“Perfect for a teatime treat or dessert, served with warm custard.”
The cooking website labelled this recipe as “easy” to create, requiring just 20 minutes to prepare and an additional 40 minutes to bake, so it’s great for a quick weekend bake.
Dorset apple cake recipe
Ingredients
- 115g unsalted butter, diced and chilled, plus extra for the tin
- 225g self-raising flour
- Two tsp ground cinnamon
- 115g light brown sugar
- One large egg, beaten
- Six to eight tbsp milk
- 225g Bramley or Granny Smith apples, peeled, cored and diced
- 100g sultanas
- Two tbsp demerara sugar (optional)
Method
Heat your oven to 180°C (or 160°C for a fan oven) or gas mark 4. Ready a deep 20cm cake tin by greasing it and lining it with baking paper.
In a large mixing bowl, blend the flour and cinnamon. Add the butter and, using your fingertips, rub it into the flour until the mixture looks like fine breadcrumbs.
Stir in the light brown sugar. Then, add the egg and slowly pour in six to eight tablespoons of milk, mixing until you get a smooth, thick batter.
Mix in the chopped apples and sultanas until they’re well blended.
Pour the mixture into the prepped cake tin and smooth out the top. If you fancy, sprinkle some demerara sugar over the top.
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Bake it for 30-40 minutes, or until the cake turns golden and a skewer poked in the middle comes out clean.
Allow the cake to cool in the tin for about 15 minutes before carefully flipping it onto a wire rack to cool down completely.
It’s most delicious when served warm, with a bit of custard drizzled on top.
