Windfall Apple Cake

Windfalls from my sisters West Country garden

So then it’s official it’s the start of the apple season, weeks early thanks to the weather. There are always loads of windfalls about screaming for a recipe using chopped apples. This is a favourite recipe for a cake that can be served at tea or as a pudding from The Big Book of Baking. Serve with creme frais.

Make the most of windfalls with this great squidgy apple cake

Apple Streusal Cake

  • 500 g peeled cored apples cut into 1 cm dice
  • 1 tbsp lemon juice
  • 125 g unsalted butter
  • 125 g golden caster sugar
  • 2 large eggs beaten
  • 225 g plain flour
  • 3 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 3 tbsp cider or apple juice

Streusal Topping

  • 40 g finely chopped hazelnuts
  • 40 g plain flour
  • 25 g light muscovado sugar
  • ½ tsp cinnamon
  • 25 g unsalted butter, melted

Oven 180 C

Grease and line the base of a 20cm round loose based cake tin.

  1. Toss the chopped apples in lemon juice.
  2. Cream together butter and sugar til light and fluffy.Gradually add beaten eggs to butter and sugar, beating in thoroughly after each addition.
  3. Sift together flour, baking powder and spices, using a metal spoon, lightly fold into cake mixture.
  4. Stir in the cider, then the apples to distribute evenly. Spoon into prepared tin and level the surface.
  5. To make the streusal topping, mix together nuts, flour, sugar and spice. Stir in melted butter, mix ‘til crumbly then sprinkle evenly over cake.
  6. Bake in a preheated oven for 1-11/4 hours ‘til firm and golden brown.
  7. Cool in tin for 10 mins, then carefully remove to finish cooling on a wire rack.

    Such beauty waiting to be discovered

 

 

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