Apple and brown sugar cake
This is a really good cake, I only wish I could make you taste some across the screen and you would see how muscovado and apples were meant to be. A simple cake that follows the measurements of a Victoria sponge of equal parts sugar, flour and butter. I’ve used all-in-one method and the only time consuming step is cutting up two apples into little squares.
It may seem just a little finishing touch of adding the slices of apple on top but it’s also there to add a contrast of texture as the little apple cubes inside the cake will soften and blend into the sponge.
You can make these cakes in muffin cases or an 20cm / 8 inch size cake tin.
Whisk the butter, sugar, flour until well combined about 2 minutes. Add the chopped apple, milk, lemon rind and vanilla extract and fold it in well. Divide the batter into the prepared tins.
Apple and brown sugar cake
Pre-heat oven to fan 170˚C / 190C / 375˚F / gas 5
- 225g / 1 cup plain flour
- 225g / 1 cup plus 1 tablespoon light muscovado sugar or brown sugar
- 225g / 2 sticks butter at room temperature
- 4 eggs
- 8g / 2 teaspoon of baking powder
- 5ml / 1 teaspoon of vanilla extract
Whisk all of these together until the batter is well blended using an electric whisk for about 2 minutes.
- 30-45ml / 2-3 tablespoons of milk
- 3 eating apples like granny smiths, 2 apples peeled and chopped into small cubes. Third apple for decorating leave the skin on and don’t slice it until last minute
- 1 lemon finely grated rind
Add the milk until the mixture is looser, falls off a spoon easier, then fold in the chopped two apples and lemon rind, mix well with a spoon. Spoon the mixture into the prepared tins or muffins cases.
Bake the small tins and muffins cases for 20-25 mins, for a 20cm / 8inch cake tin bake for 30-40mins.