Apple cake

Apple cake

By
From
100 Best Cakes and Desserts
Serves
8
Makes
8
Photographer
Mark Roper

This is one of our family favourites and it’s easy to make. I make it in a round cake tin. You can, of course, use a different-shaped tin. The cake keeps well for two to three days.

Ingredients

Quantity Ingredient
150g butter, softened
145g caster sugar, plus 1 tablespoon extra, for dusting
1 teaspoon finely grated lemon zest
3 eggs
150g white or wholemeal self-raising flour, sifted
30g sultanas
2 green apples
1/2 teaspoon ground cinnamon
70g smooth apricot jam, warmed

Method

  1. Preheat the oven to 200°C. Butter and flour a 20 cm round cake tin.
  2. Using electric beaters, beat the butter, sugar and lemon zest for a few minutes until light and creamy. Beat in the eggs, then fold in the sifted flour.
  3. Carefully pour the mixture into the prepared tin. Tap the tin to evenly distribute the mixture and, if necessary, smooth the top with a spatula. Sprinkle the sultanas over the top.
  4. Peel, core and halve the apples, then cut into 5 mm slices. Arrange the apple slices over the cake mixture in an overlapping pattern, starting from the edge of the tin.
  5. Sprinkle the cinnamon and extra sugar over the top and bake for about 1 hour or until a skewer inserted into the middle comes out clean. Turn out onto a wire rack, turn the cake over and set aside to cool. Just before serving, brush the top of the cake with the warm apricot jam.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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