Happy Sunday everyone. Let’s celebrate with cake. You can never have too much cake
I am happy with my improvements, but still a long way to go!
Today’s recipe is a great cake to have with a cup of tea/coffee and is based on the classic way of making muffins. By that, I mean mixing all the wet ingredients together, before adding them to the dry. The key with muffin batters? Never overmix them. You will end up with a dense, heavy cake, whereas it should be quite light (despite the apple pieces).
I was very heavy handed with the spices in this cake (feel free to reduce them if you like). I’m a cinnamon fiend, so there’s plenty of it, with the addition of nutmeg and mixed spice as well (more cinnamon!) The muffin cake has a streusel topping which adds lovely crunch and texture (and yes, yet more cinnamon!) I wouldn’t feel too guilty about having this for breakfast either 😉 only 75g of sugar in the cake itself is pretty good!
- 350g (2 cups) bramley apples (cooking apples), chopped into 1cm pieces
- Grated rind of 1 lemon (use the juice for the apples)
- 110g (1 stick) butter
- 275g (2 and 1/2 cups) plain flour
- 20g (1 tbsp + 1tsp) baking powder
- 1/2 tsp salt
- Heaped tsp cinnamon
- 1 tsp nutmeg
- 1 tsp mixed spice
- 2 eggs
- 75g (1/3 cup + 1 tbsp) caster sugar
- 175ml (3/4 cup) milk
- 50g (1/2 cup) pecan nuts. chopped
- 75g (2/3 cup) self raising flour
- 75g (1/3 cup + 1 tbsp) demerara sugar
- Heaped tsp cinnamon
- 25g (1 and 3/4 tbsp) soft butter
- Grease and base line a deep 8 inch cake tin. Preheat the oven to Gas 5/190C/170C fan. Tip: to prevent the apples going brown, cover them in lemon juice.
- In a microwave proof bowl, melt the butter. Whisk in the eggs, milk, sugar and lemon rind. Sift in the dry ingredients (flour, baking powder, spices and salt). Carefully mix together until just combined (no not overmix). Fold in the apple pieces (not the lemon juice)
- Spoon the cake mix into the tin and level the surface. To make the streusel topping, rub the butter, flour, cinnamon and sugar together and stir in the pecan nuts. Sprinkle the streusel over the cake
- Bake for between 1 hr and 1 hr 15 minutes, checking after 45 mins. If the cake is getting too brown, cover with foil. Bake until well risen and springy in the centre.
- All recipes and photos are copyright Baking-Joy.com, unless stated otherwise. Please do not reproduce recipes without prior permission or linking directly back to the blog.