One-pot spiced apple cake
Photo by Annabel Langbein Media
I just love cakes that you can mix up in a pot without any tricky methods or fancy equipment. Each time you make this cake chances are it will come out a little differently - a tribute to nature and the difference between one apple and another. This cake also makes a good winter dessert warmed up and served with hot custard. This moist cake is so easy to make and keeps well, travels well and freezes well.
|3½||Apples, peeled, cored and thinly sliced|
|1 tsp||Baking powder|
|2 tsp||Baking soda|
|1 cup||Raisins, or sultanas|
|½ cup||Walnut pieces, optional|
- Preheat oven to 150C. Grease the sides of a 26cm-diameter cake tin and line the base with baking paper. Melt butter in a large pot. Remove from heat and mix in apples and sugar, then eggs.
- Stir in flour, baking powder, baking soda, cinnamon, sultanas or raisins, and walnuts, if using, stirring just enough to blend evenly. The batter will be quite runny. Spread into prepared tin and bake until it is risen and golden and the top bounces back when pressed (about 1 hour, 20 minutes).
- Allow to cool for 15 minutes before turning out of the tin. If desired, top with extra walnut pieces and dust with icing sugar before serving. This cake keeps well in the fridge for 3-4 days and is also delicious heated and served with cream or custard.
More apple desserts from Annabel
For more great Annabel Langbein recipes see her new winter annual, Annabel Langbein: Free Range Life: Share the Love (Annabel Langbein Media, $24.95) or visit annabel-langbein.com