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Apple & walnut cake with treacle icing

Apple & walnut cake with treacle icing

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(28 ratings)

Prep: 20 mins Cook: 45 mins

Easy

Serves 10
This easy all-in-one cake is perfect if you've got friends coming for coffee or afternoon tea

Nutrition and extra info

  • Freeze un-iced

Nutrition: per serving

  • kcal535
  • fat14g
  • saturates8g
  • carbs89g
  • sugars51g
  • fibre2g
  • protein15g
  • salt0.46g
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Ingredients

  • 300g plain flour
  • 1 tsp ground cinnamon
  • ½ tsp bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 140g dark brown soft sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 50g golden caster sugar
  • 250ml rapeseed or sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 4 eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 3 unpeeled apples, coarsely grated

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 100g walnuts, roughly chopped

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

For the icing

  • 100g butter, softened

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g dark soft brown sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 tbsp black treacle
  • 200g tub full fat soft cheese

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Method

  1. Heat oven to 150C/130C fan/gas 2. Line two 20cm cake tins. Put the flour, cinnamon and bicarbonate of soda in a big bowl, then stir in the sugars, making sure there are no lumps of sugar. Add the oil, eggs and apples, and beat everything together. Fold in the walnuts then divide the mixture between the tins and bake for 45 mins or until a skewer comes out clean. Allow to cool for a few mins in the tin then remove and cool completely on a wire rack.

  2. For the icing, beat all the ingredients together then chill until the mixture is thick but spreadable. Spread half the icing on top of one cake, sandwich with the other and spread the remaining icing on top

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Comments, questions and tips

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Comments (47)

janetmiddleton's picture
2.5

The treacle icing was a complete disaster. As I was in a rush I made a simple buttercream icing using cold coffee: worked well.
Also, I divided the cake mixture into 3 tins, and it looked impressive.
Wish I had held back some walnuts for decoration.

mother_ship's picture
2.5

I grated 2 and chopped one of the apples so there were a few bits of visible apple and I used light brown muscovado sugar so you could still taste the apple and maple to flavour the icing. It all really worked well. I think dark brown sugar and treacle would overwhelm any chance of apple flavour.

Dim's picture

The apple and walnut combination is really great..; and delicate too! So be careful not to use too much treacle cause you risk of making the other flavours disappear. Alternatively, the second time i made it, I used 1tsp of peanutbutter instead of treacle!

emmiedeakin's picture

Good cake, a great way to use up our apple glut. I was doubtful about the treacle in the icing & I was right to be, for me it spoilt the cake, so much so that I scraped it off. My advice would be to either use a much smaller amount of black treacle in the icing mixture so it isn't so dominant or, leave it out altogether.

parkercip's picture

I didn't have walnuts so substituted pecans It's a nice cake but quite heavy and I would use something sweeter than treacle in the cream cheese icing next time.

sprigofmint's picture

This cake is gorgeous,have made it three times now. I was a bit dubious about treacle in the topping but it works so well, I made it in a lightly smaller tin than recommended and made butterfly buns with the remaining mixture!!

flirtinflight's picture
4

made this for a mother's coffee morning this morning. I don't have sandwich tins so had to make do with a deep round tin. My plan was to cut it in half after baking. This did work out eventually but obviously because the whole mixture went into one tin the cake took twice as long to cook. Very tasty though once it (finally) made it to the table.

bakewithme's picture

This was rich and delicious, I love apple and walnuts and they were amazing in this cake! I also made cupcakes with this recipe :)

If you want to join our growing community of bakers we are on facebook. We share recipes, get tips and show off each others creations, the aim is to encourage everyone to start baking, and to show people how easy it can be!

www.facebook.com/bakewithme2013

fruitpastilles's picture
1

I followed the recipe apart from using pecans instead of walnuts. I did not enjoy the cake at all so didn't bother to ice it. I found it dense and heavy and lacking in any flavour. Would not make again.

dlockhart's picture
5

I absolutely love this cake! Perfect results every time.

bellapenny83's picture
4

Delicious - especially the treacle buttercream! Looked fab and everyone was impressed. Lovely with a cuppa.

spongemaker1's picture
5

A very enjoyable cake, I didn't make the icing & used a deep 20cm tin then cooked it a little longer. Excellent way to use up some of the apples & walnuts we have here in abundance in Bulgaria but it takes ages to shell the nuts!

sallytat's picture
5

This cake was simple to make and very tasty. I did tweek a little with the icing as I have not got room in my fridge for this cake so I did ordinary buttercream with table spoon of black treacle turned out well would definitley make again.

bexsterdexster's picture
5

I instead toasted the walnuts, blitzed them in a food processor and then mixed in with the cake mixture before cooking. It worked well!

jennifer61's picture
4

Oops forgot to rate it!!!

jennifer61's picture
4

Just made this today. WOW gorgeous moist and flavoursome. Will definitely recommend to others and make again. Might try pear and pecan next time

leonamc33's picture
4

This cake is fab - however don't make the icing with all the ingredients at once. Cream the butter and icing sugar & sugar together first. Then add the treacle and soft cheese. Otherwise you will end up using everything in the kitchen to make the icing not lumpy!

swetmanje's picture
5

Made this using Bramley apples and maple syrup instead of treacle. Absolutely delicious! Everyone at work loved it. It's like a carrot cake but nicer and so, so moist. The maple syrup icing was gorgeous; I imagine the treacle and brown sugar combination might taste a bit too treacly for icing.

rebeccamottershead's picture
4

Made this for my son's birthday. Swapped the walnuts for pecans and used maple syrup in the icing instead of treacle, which everyone loved. Will try this again with apple purée added spread in the middle because the family said they would like it with even more apple!

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Questions (1)

allybakescakes's picture

Can this cake be frozen?

Tips (2)

odelle's picture
3.75

Toasted pecans added, butter in place of oil, S.R flour, zest & juice of orange, grate apples, add raisins to mixture & ground almonds, makes a tasty, moist cake.
Left out black treacle taste is too strong, golden syrup is better...
Iced with traditional cream cheese icing, much nicer topping, decorate with toasted pecans.

AnnieRosc's picture

Think the topping is too heavy?
I omitted black treacle, used light soft brown sugar and added a few drops of vanilla essence.
Result, a toffee tasting, gentler topping for this goodly autumnal cake.

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