Spiced brown sugar apple cake

Spiced brown sugar apple cake


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Apple cake, one of my favourite cakes and one that often finds its way onto my tea time table . . . it’s also a type of cake that makes a great ‘pudding cake’ when heated and served with cream or hot custard, or even a scoop of ice cream.

I make all manner of apple cakes, from apple tray bakes to apple sponge puddings, but today’s recipe for Spiced brown sugar apple cake is probably the one we all love the best – with its spiced, moist toffee crumb and chunks of juicy apples.

It’s also a very easy cake to make, being an all-in-one cake mix, which is always a winner for busy bakers! You can use any eating apples that are in season, or any that you have to hand, but my favourites are Cox’s Orange Pippins and Braeburn apples for flavour.

Serve this for Sunday afternoon tea along with freshly cut sandwiches and a pot of tea, and maybe a jug of thick cream too, it’s bound to please all the family. This cake also freezes beautifully – you just freeze slices wrapped in greaseproof paper and cling film.

Also perfect for lunch box snacks and picnics, this is the ultimate apple cake, in my opinion!

  • 200g of butter, softened
  • 200g of soft brown sugar
  • 200g of self-raising flour
  • 1 1/2 tsp ground mixed spice
  • 4 free-range eggs, large and beaten
  • 4 apples, (small eating apples), such as Cox’s Orange Pippins, cored and diced (skin on)
  • 1 apple, (large eating apple), cored and cut into wedges
  • Demerara sugar, for sprinkling over the top
Preheat the oven to 180°C/gas mark 4 and liberally butter and line a 7 inch (18cm) round cake tin. Mix the ground mixed spice with the flour
lace all of the ingredients, except the apple, into a large bowl or food mixer and beat together for 2–3 minutes until well mixed and amalgamated. Add the 4 diced apples and stir into mix
Spoon the cake mixture into the prepared tin and arrange the sliced apples over the top before sprinkling some Demerara sugar over the top of the cake and apples
Bake in the oven for 55–60 minutes, or until a skewer inserted in the middle of the cake comes out clean
Allow the cake to cool in the tin for a few minutes before turning out on to a wire rack; allow to cool completely before slicing and serving
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