Spiced Apple Cake
Photography Sarah Tuck.
While not totally traditional, this version of apple cake is loaded with classic spices and apple. Sometimes it will sink in the middle a little after cooking – do not fear, this just means you will have moist cake that will improve on sitting.
INGREDIENTS
200 grams butter, softened
1 cup brown sugar
1 cup caster sugar
1 tablespoon vanilla extract
3 eggs
2½ cups self-raising flour
2 teaspoons cinnamon
1 teaspoon ginger
¼ teaspoon ground cloves
¼ teaspoon allspice
½ teaspoon freshly grated nutmeg
3 tablespoons milk
3 granny smith apples, peeled, cored and diced
1 cup of sultanas (optional)
Oaty crumble topping
80 grams butter, softened
½ cup brown sugar
½ cup rolled oats
½ cup self-raising flour
1 teaspoon ground cinnamon
26cm removable-base cake tin, base and sides lined with baking paper
METHOD
Preheat the oven to 170°C.
Beat the butter, sugars and vanilla together until pale and fluffy. Beat in the eggs one by one. Sift in flour and spices and fold together with the milk.
Add the apple and sultanas (if using) to the cake mixture and pop into the tin, gently smoothing the surface with the back of a spoon.
Oaty crumble topping: Use your fingers to mix crumble ingredients together and squish into crumbly lumps on top of the cake. Bake for 1 hour, reduce oven temperature to 150°C and cook a further 5–10 minutes. Leave to cool in the tin.
Beautiful served gently reheated with softly whipped cream spiked with a little cinnamon. Makes 1 cake
Sarah Tuck
Sarah Tuck is a food writer and photographer based in Auckland. For more recipe ideas and cooking inspiration, visit her beautifully photographed blog, From the Kitchen. To read a little more about her and find out how From The Kitchen began, click here to read our story on her.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Spiced Apple Cake (Gluten Free)]()
RecipeSpiced Apple Cake (Gluten Free)
Article by Claire Aldous![Apple, Whisky and Cinnamon Crumb Cakes]()
RecipeApple, Whisky and Cinnamon Crumb Cakes
Article by Claire Aldous![Cinnamon Apple Crumble Cake with Warm Toffee Sauce]()
RecipeCinnamon Apple Crumble Cake with Warm Toffee Sauce
Article by Claire Aldous![Orange and Ginger Cake with Ginger Syrup, Lychees and Pineapple]()
RecipeOrange and Ginger Cake with Ginger Syrup, Lychees and Pineapple
Article by Claire Aldous
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.