The combination of apples, nuts and cinnamon - how could you ever go wrong? This is a really delicious spicy cake, perfect to end off a wintery lunch, served with a beautiful little glass of dessert wine or eaten indulgently by yourself with a hot cup of tea! Best served still slightly warm from the oven.
You can also use this recipe to make 15 large delicious muffins. Just use a muffin tray and divide up your mixture equally. Also adjust the cooking time to around 20 minutes, but always check with a skewer that they are done.
Yield: One 23cm cake
Preparation time: 20 minutes
Cooking time: +- 30 minutes
2 cups cake flour
15ml baking powder
30ml ground cinnamon
100g almonds, pecans or walnuts, roasted
182.5ml (3/4 cup) firmly packed brown sugar
375g (about 2 medium to large) Granny Smith apples
*Grate 1/3 of this, squeezing out the excess juice. Core, peel & chop the rest.
125g butter, melted, cooled
*You can substitute this for vegetable oil if you like - this will also ensure the cake keeps for longer
2 XL eggs, lightly whisked
185mls (3/4 cup) milk
5ml vanilla essence
30ml (2 tbsp) treacle sugar
15ml (1 tbsp) lemon juice
5ml (1 tsp) ground cinnamon
- Preheat oven to 180’C.
- Grease the cake tin and line the base with greaseproof paper.
- Sift flour, baking powder, cinnamon and salt together. Stir in the brown sugar, apples and pre-roasted nuts until well combined.
- In a separate bowl whisk together the butter, eggs, milk and vanilla essence.
- Add the milk mixture to the flour mixture and stir with a large metal spoon until just combined. It is important that the ingredients are only just combined. If the mixture is over-mixed, the cake will have a tough texture.
- Pour the mixture into the prepared cake tin and bake until golden brown and a skewer inserted into the centre of the mixture comes out clean.
- Remove from the oven and allow a few minutes to cool.
- Mix together the topping ingredients.
- Removing the cake and place on a cooling rack. Immediately brush top of cake with the cinnamon sugar mixture and allow to stand until ready to serve.