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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.