Almost a perfect blend between an apple pie and an apple crumble, this Apple Dessert Cake is a huge hit with my family and I believe it is the most underrated pudding ever! I could eat this all day every day and not get bored of it. It’s the best winter warmer and a comfort food which will help get you through those cold, dark days. You can eat this cake warm or cold with custard or cream, and the crust in itself has the most amazing toffee-like flavour that you instantly become addicted! This recipe is a slight adaptation of Mary Berry’s and I’ve used specific ingredients to achieve the golden look to this cake, such as Burford Browns eggs from Mabel Pearman, which have the most ORANGE yolks I’ve ever seen, unrefined golden caster sugar and Jersey or Guernsey butter. I believe these ingredients which I consistently use while baking (and cooking) make a significant difference and impact to the end-results! So, if you’d like to know how to make this delicious cake, just keep reading…
- 225g self-raising flour
- 1 tsp baking powder
- 225g unrefined caster sugar
- 2 eggs (beaten)
- 1/2 tsp vanilla extract
- 150g Jersey or Guernsey butter (melted)
- 350g Bramley apples
- 25g flaked almonds
Carefully melt the butter and leave to one side to cool down.
Heat the oven to 160°C. Lightly grease a deep 20cm wide non-stick loose-bottomed cake tin with butter. I also like to use a reusable silicone liner for the base.
In a large mixing bowl put the flour, baking powder, sugar, beaten eggs, vanilla extract and melted butter into a bowl. Mix thoroughly with a spatula until blended and then beat with an electric whisk for a minute. The mixture is meant to be thick so don’t panic!
Using two spoons, put half of the mixture into the tin and spread to cover the base. The best way to do this is by dolloping the mixture on in 5 or 6 spoonfuls to equally cover the base, as otherwise you won’t be able to spread the mixture smoothly due to its thick and sticky consistency. Just do your best to cover the bottom of the tin! Using a new, clean spoon which hasn’t had any mixture on it yet will help to further spread the mixture.
Get your Bramley apples – peel and core them, and cut them into slices so each piece is 1cm thick. Evenly lay the apple slices onto the mixture which is in the tin and then dollop the remaining half of the mixture on top – again, trying your best to spread this as much as you can. Spreading the mixture can feel quite awkward because it’s so thick, but don’t worry because the mixture will soften and spread by itself once it’s in the oven.
Sprinkle the flaked almonds evenly over the top.
Bake on the middle to lower shelf in the oven for 1 hour 15 minutes, but check after one hour as it might be ready sooner. When done, it should look golden and should be slightly shrinking away from the sides of the tin.
You can eat this warm or cold! I love it with custard, but it’s equally as amazing with cream. Enjoy!