This apple cake with sultanas is a delicious, spiced blend of flavours and textures, perfect for any occasion or just enjoying with a cup of tea.
Easy to prepare and best served warm, this recipe by London-based baker Edd Kimber is sure to become a favourite in your baking repertoire.
Sharing this fabulous treat, which serves eight, BBC Good Food commented: “Edd Kimber’s easy apple cake combines chunks of sweet apple and a crunchy demerara sugar topping.
“Perfect for a teatime treat or dessert, served with warm custard.”
The cookery website classified this recipe as “easy” to make, taking only 20 minutes to prepare and a further 40 minutes to cook.
Dorset apple cake recipe
Ingredients
115g unsalted butter, diced and chilled, plus extra for the tin
225g self-raising flour
Two tsp ground cinnamon
115g light brown sugar
One large egg, beaten
Six to eight tbsp milk
225g Bramley or Granny Smith apples, peeled, cored and diced
100g sultanas
Two tbsp demerara sugar (optional)
Method
Preheat your oven to 180°C (or 160°C for a fan oven) or gas mark 4. Prepare a deep 20cm cake tin by buttering it and lining it with baking paper.
In a large mixing bowl, combine the flour and cinnamon. Add the butter and, using your fingertips, work it into the flour until the mixture resembles fine breadcrumbs.
Mix in the light brown sugar. Next, incorporate the egg and gradually add six to eight tablespoons of milk, mixing until you achieve a smooth, thick batter.
Fold in the chopped apples and sultanas until well combined.
Transfer the batter into the prepared cake tin and smooth the top. If desired, sprinkle demerara sugar over the surface.
Bake for 30-40 minutes, or until the cake is golden and a skewer inserted in the centre comes out clean.
Let the cake cool in the tin for 15 minutes before carefully turning it out onto a wire rack to cool completely.
It’s best enjoyed warm, accompanied by a drizzle of custard.
