I go to Pilates on a Monday, what the hecky-thump has that got to do with apple cake I hear you say! Bramley’s, lots of them! Our teacher has a fab tree in her garden where her studio is and on the way out on Monday she said to us to help ourselves, everyone else passed on the offer … I asked for a carrier bag or two!
Now I have oodles of Bramleys and lots of scrummy ideas as to what I should do with them. Enter my Apple Cake. Super simple to make and big enough to feed a small army! I used a roasting tin to bake this cake, the rectangular brownie tin I had was too small, about 20×30/25x35cm should do it.
1kg/2lb Bramleys cored, peeled and thinly sliced
rind and juice of 1 lemon
250g/8oz caster sugar
250g/8oz GF self raising flour
250ml/8fl oz vegetable oil
1tsp vanilla extract
sugar to sprinkle on top
- Add the sliced apples to a large bowl and to this add the 4tbsp sugar, cinnamon and lemon juice and zest. get your hands in there and toss the slices until they’re covered in the mixture.
- In another large bowl beat the eggs and caster sugar until thick and creamy, add the oil, vanilla and continue to beat until combined.
- Pour half the cake batter into the prepared baking tin, then using half the apples add a layer to cover the mixture.
- Pour over the remaining cake mixture and repeat the apple pattern with the remaining apple slices. Sprinkle with sugar to taste.
- Bake in oven on 175C/350F/Gas 4 for 1-1.15hrs
- I had to cover with foil after about 45mins to prevent the bake browning too much.
- Loosen from the edges and allow to cool totally before turning out.
Because this is made with apple it will keep moist for longer but if you like your cake crusty around the edges eat asap … as if we let this cake last more than 3hrs in this house!!!