Apple Cake
Author: bStJUIPN-KI
This traditional British apple cake is fabulously moist with a slightly crisp topping.
  • 500 g (1 lb) cooking apples, peeled, cored and diced
  • 250 g (8 oz) self-raising flour
  • 250 g (8 oz) caster or superfine sugar
  • 250 g (8 oz) butter or margarine, room temperature, cut into pieces
  • 3 eggs
  • 25 g (1 oz) ground almonds (optional)
  • 2 tsp baking powder
  • Grated zest and juice of 1 lemon
  • 2 tsp brown sugar for the topping (optional)
  1. Place the apple pieces in a bowl with the lemon juice and toss well.
  2. Cream together the butter, sugar and lemon zest.
  3. Beat in the eggs one at a time with a tablespoon of the flour each time an egg is added.
  4. Add the ground almonds and sieve in the baking powder and the flour. Beat well.
  5. Add the apples into the batter, leaving any juice behind in the bowl. Fold in the apples.
  6. Grease an 8″ (20cm) baking tin and line with baking paper. Pour the batter into the tin and level it off. Sprinkle with the brown sugar. Bake at 180°C for about an hour.
  7. Test the cake by inserting a skewer into it. If the skewer comes out clean it is cooked. Leave to cool for 10 minutes before turning out onto a wire rack.
Calories: 270 Fat: 14.4 Sugar: 19.6 Fiber: 1.4 Protein: 3.2 Cholesterol: 64.3
Titli's Tips
If your cake starts to burn on the top simply cover it with some foil and continue cooking.
Recipe by Titli's Busy Kitchen at