I love apples but when used in a cake I’m not so keen on the lump texture they give. This cake gives you a taste of the apple but in layers rather than scattered throughout the cake. I added the cider for extra flavour and because I’d read a recipe where cider was reduced to make a glaze, so I’ve used that here too.
175gm unsalted butter or margarine ( I use Stork)
175gm caster sugar
3 eggs, lightly beaten
175gm self-raising flour
For the apple filling/topping:
3 apples, I used Braeburn
3 tbs cider
3 tbs double cream
1 tsp vanilla essence
3tbs icing sugar
- peel and core the apples and cut into quarters, then slice them thinly
- put apples in a bowl and add cream, cider, cinnamon and vanilla essence and mix together
- In another bowl cream the butter and sugar until soft and smooth
- add the eggs a little at a time and beat together, if the mixture begins to curdle you can add 1 tbs flour.
- fold in the flour
- strain the apples and put any liquid into the cake batter.
- put half the cake batter into a greased and lined 8″ round tin. preferable a loose bottomed tin, or I use a silicone one.
- spread half the apple mixture over the cake batter
- top with remaining cake batter
- finally arrange the remaining apple mixture over the top of the cake
- bake for 30 – 35 minutes on gas mark 5 or 190°C
- when cake is cooked and an inserted skewer comes out clean leave to cool
- while cooling cake heat up cider in a pan to boiling, leave until you are left with a reduction of around 2 tbs of cider
- leave cider to cool
- turn out cake on to a wire rack to cool completely
- when cider and cake is cool make glaze
- add sieved icing sugar to the cider reduction and spread over the cake.