This is one of my favourites, I pretend it is healthy as it contains apples and wholemeal flour, I just blank the sugar, but it is a real taste of Autumn.
I use any apples that I have found, I have used crab apples, but this takes its time as coring each one, I do not remove their skins. If you use cooking apples they need to be skinned as well as being cored.
This version using eating apples, I have just “found” a tree in a friends garden, over laden with fruit. I do not know what variety it is, but it is very soft and sweet, the flesh has a pretty pink tinge to it as well. So I don’t skin them, just core them. I also leave the small pieces in tact rather than turning into a puree which adds texture to the cake.
I made 2, so I just doubled the ingredients and used 2 cake tins, one to eat now, and one for the freezer.
100 grams apples, cored, if cookers, skins removed 125g soft unsalted butter 125g dark brown sugar 125g plain wholemeal flour 50g self raising flour 2 medium eggs 1tsp bicarbonate of soda 1tsp cinnamon, or ginger, or a bit of both 1 apples cored and sliced for the top as garnish (cover in lemon juice if it looks like it will go brown before you are ready for it) Demerara sugar to sprinkle on the top
core the apples, skin if cookers, and chop into little pieces place in a pan with a drop of water, place a lid on top and cook gently for 5 mins If eaters leave as they are, if cookers, beat to turn the apples into a puree put the oven on at 130oC for electic fan line a 18cm spring cake tin with baking parchment place the butter and dark sugar into a mixer and beat together for about 5 mins gently one at a time add the eggs beating still fold in the flour, spices and bicarbonate pf soda fold in the apples pour the mixture into the cake tin, smooth the surface place the apple pieces on the top to decorate sprinkle with the Demerara sugar Put into the oven for 50 to 60 minutes, or when a skewer inserted into the centre of the cake comes out clean Leave to cool.... if you can!