While cakes seem to be coming more and more creative with their flavours with salted caramel, matcha, or oreos being increasingly popular. But sometimes the classics are still the best, with this Apple & Sultana cake being moist, slightly spicy but lovely and fresh as well with a wonderfully crisp top from the demerara sugar. I made this because I had an excess of apples left in my fridge and I can safely say that this cake will go down a storm with anyone!
Apple & Sultana CakePrint Recipe
- 175g Unsalted Butter, softened
- 175g Soft Light Brown Sugar
- 3 x Large Eggs
- 225g Self-Raising Flour
- 1 tsp Baking Powder
- 2 tsp Mixed Spice
- 1 tsp Vanilla Extract
- 450g Apples, cored
- 200g Sultanas
- 50ml Milk
- Demerara Sugar, for topping
Pre-heat the oven to 160°C/320°F/Gas Mark 3, and line and grease a 20" round cake tin.
In a large bowl add the softened butter and light brown sugar and beat together until light and creamy.
Gently stir in the eggs, one at a time, adding a little flour if the mixture starts to split.
Sift in the flour and baking powder and beat thoroughly into the mixture, along with the mixed spice and vanilla extract.
Core the apples, leaving the peel on, and cut into chunks of varying size.
Fold the apples and sultanas into the mixture.
Add in the milk to the batter so that the mixture becomes soft dropping consistency where it falls off the spoon.
Spoon into the cake tin and level off, and then sprinkle the demerara sugar all over the top.
Place into the oven and bake for an hour or until golden brown and a skewer or knife comes out of the centre clean. Leave to cool in the tin for 10 - 15 minutes, and then turn onto a wire rack to cool completely.