Squidgy spiced apple cake
This dark, aromatic cake is even better after a day or two. Eat it as is or reheat and serve warm with a scoop of ice cream
Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 20 mins
Cook 1 hr
- Heat the oven to 160C/fan 140C/gas 3. Cream the butter and muscovado sugar in a food processor for a couple of minutes, then mix in the egg. Sift over the flour, baking powder and spices. Fold together, then stir in the apple.
- Pour into a buttered, base-lined 20cm springform cake tin and bake for 1 hour, or until risen and browned. Combine the honey and demerara and spread over the cake while still warm. Remove from the tin and serve with cream or ice cream. Keeps for 3-4 days wrapped in foil.
Recipe from olive magazine, April 2004.
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http://www.bbcgoodfood.com/recipes/9925/
Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 20 mins
Cook 1 hr
Ingredients
- 125g butter
- 225g dark muscovado sugar
- 2 eggs , lightly beaten
- 225g plain flour
- 2 tsp baking powder
- 2 tsp freshly grated nutmeg
- 1 tsp ground cinnamon
- 300g cooking apples , peeled, cored and diced
- 2 tbsp clear honey
- 2 tbsp unrefined demerara sugar





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