One-Pot Spiced Apple Cake
This cake makes an easy morning tea or prep-ahead dessert – serve it warm with hot custard in winter and with whipped cream or ice cream in summer.
- Cook time:
- 1 hour 30 mins
- 250g / 8 oz butter
- 3-4 apples, peeled, cored and thinly sliced
- 2 cups sugar
- 2 eggs, beaten
- 2½ cups flour
- 1 tsp baking powder
- 2 tsp baking soda
- 3 tsp cinnamon
- 1 cup sultanas, raisins or golden raisins
- ½ cup walnut pieces (optional)
To garnish (optional)
- ¼ cup walnut pieces
- icing / confectioner’s sugar, to dust
Preheat oven to 150°C / 300˚F. Grease the sides of a 26cm / 10 inch 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 / confectioner’s sugar before serving. One-Pot Spiced Apple Cake keeps well in the fridge for 3-4 days and is also delicious heated and served with cream or custard.