A naughty cake for tea time - nice and moist and you can pretend that the apple is one of your 5 a day!
Ingredients
450g dessert apples
350g plain flour, sifted
1 tbsp baking powder
2 tsps ground cinnamon
200g butter, softened and cubed
150g light muscovado or light brown soft sugar
2 large eggs
100ml milk
100ml Amaretto
200g sultanas
To decorate
3 small, red-skinned dessert apples
2 tbsps runny hunny
A 23cm springform tin, 6cm deep, lightly buttered and base-lined with baking parchment.
Preheat the oven to 180C (350F) Gas .
Core, peel and chop the apples into 1cm chunks.
Tip the flour, baking powder, cinnamon, butter, sugar, eggs, milk and Amaretto into the bowl of an electic mixer (or use a large mixing bowl and an electric whisk) and beat together until combined.
Using a large metal spoon, thoroughly stir in the chopped apples and the sultanas.
Spoon the mixture into the prepared tin and spread it evenly with a spatula.
To decorate, quarter the 3 red-skinned dessert apples. Don't peel them, but core them and thinly slice the quarters. Arrange the slices, slightly overlapping, on top of the cake in concentric circles.
Put the tin on a baking tray and bake in the preheated oven for one and a half to one and three quater, or until risen and golden and the apple slices on top are burnished. Cover the cake with foil towards the end of cooking to prevent over-browning, if necessary.
Warm the honey in a small pan, then use to brush over the top of the cake. Leave to cool in the tin before releasing it, peeling off the base paper and transferring to a plate or board to slice.
(Weekend Baking, Sarah Randell)
Yum yum
Sarahx
Core, peel and chop the apples into 1cm chunks.
Tip the flour, baking powder, cinnamon, butter, sugar, eggs, milk and Amaretto into the bowl of an electic mixer (or use a large mixing bowl and an electric whisk) and beat together until combined.
Using a large metal spoon, thoroughly stir in the chopped apples and the sultanas.
Spoon the mixture into the prepared tin and spread it evenly with a spatula.
To decorate, quarter the 3 red-skinned dessert apples. Don't peel them, but core them and thinly slice the quarters. Arrange the slices, slightly overlapping, on top of the cake in concentric circles.
Put the tin on a baking tray and bake in the preheated oven for one and a half to one and three quater, or until risen and golden and the apple slices on top are burnished. Cover the cake with foil towards the end of cooking to prevent over-browning, if necessary.
Warm the honey in a small pan, then use to brush over the top of the cake. Leave to cool in the tin before releasing it, peeling off the base paper and transferring to a plate or board to slice.
(Weekend Baking, Sarah Randell)
Yum yum
Sarahx
Looks delicious! Mmm, a new beginning...
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