It’s my blogs first birthday and what better way to celebrate a year of Apple & Spice than with a Spiced Apple Cake!
I can’t believe its been a whole year since my first cautious steps into blogging. I can still remember the thrill of that first comment – learning that someone had actually read what I had written. My enjoyment of blogging has continued to grow and I have YOU, the readers and fellow bloggers to thank for that. You have given me great friendship, encouragement, valued feedback and welcomed me into a new culinary community. So thank you and if you feel like joining in the celebration you can bake an apple cake or simply eat an apple – I’ll be happy either way.
Spiced Apple Cake
This cake is fantastically moist as it uses 3 large apples in the batter, some pureed and some diced, resulting in little pockets of appley goodness. I used cooking apples which ensured a prominent apple flavour while the accompanying mix of sugar and spices kept it sweet and flavoursome. A scattering of chopped walnuts provided a nice contrast to the soft apple. The surface of the cake cracked slightly when baking but it turned out beautifully flat and golden brown.
200g plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
1 tsp cinnamon
½ tsp mixed spice
¼ tsp nutmeg
100g soft brown sugar
1 Bramley apple
For the apple puree
2 Bramley apples
100g caster sugar
Preheat the oven to 175C. Grease an 8-9 inch spring form pan and line the base with greaseproof paper.
Start by preparing the apple puree. Peel and core the two cooking apples and dice into small chunks.
Place in a pan with the water and cook until softened and breaking down.
Mash the apple with a potato masher until you have a smoothish puree. Add the caster sugar and stir in well.
Allow to cook for 5 minute more and then remove from the heat and allow to cool while you prepare the cake batter.
For the cake, beat the butter and soft brown sugar until light and fluffy. Add the eggs one at a time, beating them in well.
Peel and core and last cooking apple and either coarsely grate or finely dice it. Add to the egg mixture (don’t worry if it curdles) along with the cooled apple puree.
Scatter the flour, baking powder, bicarb and spices over the surface of the batter and fold into the mixture.
Chop the walnuts and stir though the apple batter. Give everything a quick beat to ensure its all incorporated and then pour it into the prepared tin.
Bake for 50-55 minutes until golden brown and springy to the touch.
Allow to cool in the tin for 15 minutes before releasing from the tin and leaving to cool.
Serve warm or cold for afternoon tea. Ice cream, cream or custard turn it into a delicious dessert.
The NEW gluten-free menu at Las Iguanas in Brighton
59 minutes ago