I love puddings that can be made in minutes and especially ones that are as tasty as this one. I am currently scouring through all my cookbooks in search of inspiration for recipes for my adult Christmas courses. Quite a pleasurable way to spend a morning but it is all work of course as there are just so many recipes to try out. I stumbled upon this apple cake recipe and couldn't resist whipping it together while dinner was in the oven. It comes from Rachel Allens' first book - Rachel's Favourite Food. One of my favourite cookbooks and eventhough it's a fairly small book it's packed with lots of interesting recipes. It is now peak season for Bramley apples and personally I prefer an apple cake to tart. So for me this is a great way to use up some of our apples.
As a hugh lover of cream I had to serve a slice of this cake with a large dollop on the side but as this cake is deliciously moist it can hold it's own with a cuppa.
The apples are sprinkled with brown sugar and you could add a little cinnamon, if desired.
- 2 large cooking Apples such as Bramleys
- 50 g dark brown sugar
- 175 g Butter
- 175 g light brown sugar
- 175 g Self Raising Flour
- 4 Eggs
- 110 g Butter
- 110 g light brown sugar
- 1 tablespoon Lemon Juice
- Preheat the oven to 180°C(fan)/390f/gas mark 6.
- Butter the sides of the tin and line the base with a disc of greaseproof paper.
- Peel and cut the apples into eights and arrange in a single layer in the tin (this will be to the top of the cake when its cooked.)
- Sprinkle over the 50g (2oz) dark brown sugar.
- Put all the remaining ingredients into a food processor or mixer and whiz to combine.
- Pour it over the apples and sugar.
- Cook in the preheated oven for 40-45 minutes or until the cake is spongey in the centre.
- Wait for it to cool for 2 minutes before turning out.
- In a saucepan combine and melt the butter, sugar and lemon juice over a low heat for a few mins.
- Stir and pour over the cake when its cool.