About the bake
This delicious Bramley apple cake can be served as part of afternoon tea or with a dollop of crème fraîche. If you love the taste of warm spices, then this apple cake is for you.
Method
Step 1:
Preheat the oven to 180°c (fan 160°c, gas mark 4). Lightly grease and line the bottom of a 20cm spring-form deep round tin with baking paper.
Step 2:
Place the butter and sugar in a large bowl and beat until light and fluffy. Add the eggs one at a time and continue to beat.
Step 3:
Sift the flour, baking powder and salt. Add the flour into the butter mixture in three batches, alternating with crème fraîche.
Step 4:
Toss the apples with the spices and fold into the mixture. Pour the batter into the prepared tin. Smooth the top.
Step 5:
For the topping: Place the apple slices in a bowl and add the lemon juice. Toss lightly and drain. Add the caster sugar and toss again being careful not to damage them.
Step 6:
Arrange the apple slices on top of the cake and bake for about 1 hour - 1 hour 15 minutes or until golden brown and a skewer comes out clean when inserted into the middle of the cake. If the top begins to darken too much cover with a circle of baking paper.
Step 7:
Remove from the oven. Let it cool for 10 minutes in the tin and then turn it out onto a cooling rack.
Step 8:
Warm the orange marmalade in the microwave for 15 seconds and brush it all over the top of the cake. Serve.
Ingredients
For the cake
- 225g Butter (unsalted) (softened)
- 180g Billington's Unrefined Light Muscovado Sugar
- 4 Egg(s) (free range) (medium)
- 300g Allinson's Plain White Flour
- 2 tsp Baking powder
- 0.5 tsp Salt
- 2 Bramley apple(s) (peeled, cored and cubed)
- 1 tsp Cinnamon
- 1 tsp Nutmeg (ground)
- 1 tsp Cardamom ((ground))
- 200ml Crème fraîche
For the topping
- 1 Bramley apple(s) (peeled, cored and diced)
- 2 tbsp Juice of one whole lemon
- 2 tbsp Billington's Unrefined Golden Caster Sugar
- 2 tbsp Orange marmalade ((smooth))
Utensils
- 20cm spring-form deep round tin
- Mixing bowl
- Wooden spoon
Recipe Reviews
Excellent cake , however I would prefer that rather than 2 apples , a weight was given for the ingredients.
This is such a tasty cake. So easy to make. Rises beautifully and keeps well.
Very easy recipe and end results is perfect. Not too sweet. Amazing
How deep a tin is required??
Hello,
I would use a 9cm deep cake tin,
Happy Baking!
I made this today, using yoghurt and honey. The cake cooked okay but seemed tasteless. I used pears and perhaps the pears were not up to scratch. As my partner said, it was better than no cake! The topping was nice.
Absolutely stunning. Made in a square tin and cut into squares. Just sweet enough, served slightly warm with a dollop of whipped cream. Will make again for sure!
Ingredients
For the cake
- 225g Butter (unsalted) (softened)
- 180g Billington's Unrefined Light Muscovado Sugar
- 4 Egg(s) (free range) (medium)
- 300g Allinson's Plain White Flour
- 2 tsp Baking powder
- 0.5 tsp Salt
- 2 Bramley apple(s) (peeled, cored and cubed)
- 1 tsp Cinnamon
- 1 tsp Nutmeg (ground)
- 1 tsp Cardamom ((ground))
- 200ml Crème fraîche
For the topping
- 1 Bramley apple(s) (peeled, cored and diced)
- 2 tbsp Juice of one whole lemon
- 2 tbsp Billington's Unrefined Golden Caster Sugar
- 2 tbsp Orange marmalade ((smooth))
Utensils
- 20cm spring-form deep round tin
- Mixing bowl
- Wooden spoon