Spiced Brown Sugar Apple Cake


I actually made this cake a couple of months ago but recently realised I hadn’t written about it. At the time I was looking for a recipe befitting of an autumn day to enjoy with a cup of team whilst its cold outside! This one I found onΒ Great British Chefs


  • 200g butter, softened
  • 200g soft brown sugar
  • 200g self-raising flour
  • 1.5 tsp ground mixed spice
  • 4 eggs, large and beaten
  • 4 apples, (small eating apples), such as Cox’s Orange Pippins, cored and diced (skin on)
  • 1 apple, (large eating apple), cored and cut into wedges
  • Demerara sugar, for sprinkling over the top
Preheat the oven to 180C / Gas 4 and butter and line a 7 inch / 18cm round cake tin. If you have one, use a springform tin and its much easier to remove when its cooked. Put all the ingredients, except the apple, into a large bowl or food mixer and beat together for 2–3 minutes until well mixed. Add the 4 diced apples and mix in.
Spoon the cake mixture into the tin and arrange the sliced apples over the top (I used another cox apple for this decoration and it was more than large enough) before sprinkling some demerara sugar over the top of the cake.
Bake in the oven for 55–60 minutes, or until a skewer inserted in the middle of the cake comes out clean. Mine took a little longer than anticipated but I think it was because the use of the apples caused the cake to be excessively moist and I was concerned it wouldn’t be cooked through fully.
Allow the cake to cool in the tin for a few minutes before turning out on to a wire rack; allow to cool completely before slicing and serving.
The cake was very moist – I think I might add one less apple next time as it almost made the cake too wet. I can’t fault the flavour though from the mixed spice and apple combination, lovely and comforting.

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