West Country Apple Cake Recipe
Various time-honoured versions of this recipe can be found all over the UK, with Dorset, Devon and Somerset all having a particularly strong tradition of apple cakes. For the sake of diplomacy we’re calling ours ‘West Country Apple Cake’, though - dare we suggest- we think it’s best served with a good dollop of proper Devon clotted cream! Makes one 20cm cake.
Ingredients
225g Wholemeal Flour
2 tsp Baking Powder
Pinch of Sea Salt
Whole Nutmeg, for grating
1 tsp Cinnamon
175g light Muscovado Sugar
150g Unsalted Butter, melted
100g Sultanas
2 large Greendale Free-Range Eggs, beaten
4 medium or 3 large Bramley Apples, peeled, cored and cut into small dice
Demerara Sugar, for the topping
Method
Preheat oven to 160°C (Gas Mark 3) and grease a 20cm springform cake tin. Put the flour, baking powder, salt, cinnamon and sugar into a large mixing bowl and grate in a good amount of nutmeg, then stir to combine. Pour in the melted butter and break in the eggs, then beat everything together for a minute or two until smoothly combined and creamy-looking.
Add the diced apples and the sultanas to the cake mix and stir well, then gently spoon the mix into the prepared tin. Use a spatula to smooth the top, then sprinkle the demerara over it evenly and generously. Put the cake into the hot oven and bake for about an hour and 15 minutes, or until the cake is coming away from the sides of the tin. Remove the cake from the oven, place it on a wire rack and let it cool in the tin for 10 minutes, then turn it out on to the rack and either leave to cool completely, or serve warm with clotted cream.
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