I’m being resourceful again! We had a few apples that were past eating condition and they’ve ended up in this lovely comforting cake from Mary Berry’s Baking Bible. The original recipe is below, taking a hint from my larder, I substituted the walnuts for mixed nuts (walnuts, hazelnuts, pecans, brazil), the sultanas for Waitrose vine fruit and muscovado sugar for dark brown. I really like this recipe for apple and cinnamon as the topping gives the cake that extra something.
- 225g softened butter
- 225g light muscovado sugar
- 3 large eggs
- 100g walnut pieces, chopped
- 100g sultanas
- 225g self-raising flour
- 2 level tsp baking powder
- 400g cooking apples, peeled, cored and grated
- 1 level tsp ground cinnamon
- light muscovado sugar, for sprinkling
- extra chopped walnuts, for sprinkling
- icing sugar, for dusting
Preheat the oven to 180oc/Fan 160oC/Gas 4. Grease and base line a 9 inch (23 cm) deep round cake tin with baking parchment.
Measure the butter, sugar, eggs, chopped walnuts, sultanas, flour and baking powder into a large bowl and beat well for about 2 minutes until thoroughly blended.
Spoon half the mixture into the prepared tin then spread the grated apple and ground cinnamon in an even layer on top. Spread the remaining cake mixture on top, level the surface then sprinkle generously with light muscovado sugar and walnuts.
Bake in the pre-heated oven for about 1 ¼ – 1 ½ hours or until the cake is well risen and golden brown. Leave to cook in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack. Dust with icing sugar to serve.
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