Lillian's Apple Cake
User Reviews
5
Lillian's Apple Cake
Description
This recipe for Lillian's Apple Cake uses softened butter or margarine creamed with brown Muscovado sugar to create a rich, sweet base. Eggs are incorporated one at a time to bind the mixture, followed by sifted flour mixed with baking powder. Cinnamon adds a warm spiced note, while thinly sliced dessert apples folded into the batter provide fresh fruit flavor and moisture. Chopped almonds sprinkled on the greased and floured baking tin base create a delicate nutty layer and textured crust.
Baked at a high temperature of 200°C (390°F) for about 35 minutes, the cake is done when the center springs back when pressed lightly. After baking, it rests briefly in the tin then is turned out onto a wire rack to cool fully. The result is a soft, moist cake with a subtle cinnamon flavor and tender apple pieces throughout, complemented by the toasted almond crust.
The cake keeps well in an airtight container for at least three days, maintaining its moistness without drying out. It is suitable for serving as a dessert or a flavorful snack alongside tea or coffee, highlighting the natural sweetness of the apples with a gently spiced, buttery cake crumb.
Ingredients
- 150 g all-purpose flour 6 oz
- 150 g butter 6 oz, softened, or margarine
- 75 g brown sugar 3 oz, soft (Muscovado
- 2 egg large
- 2 tsp baking powder
- 1 tsp cinnamon
- 2 sweet dessert apple cored, quartered and cut into slim slivers, e.g. Coxes, don't peel
- 25 g almonds chopped, 1 oz
Instructions
- Preheat the oven to 200°C, 180°C fan, 390°F, Gas 6.
- Butter and flour a 21cm loose bottomed baking tin then sprinkle on the chopped almonds.
- Mix the butter or margarine well with the sugar in a large bowl with an electric whisk (or cake mixer) until creamy.
- Add the eggs, one at a time. (Don’t worry if the mix splits).
- Sift the flour and baking powder together and gradually add to the mixture.
- Finally fold in the apple slivers and cinnamon.
- Tip mix into the prepared baking tin, firming the mixture into the edge.
- Bake on the middle shelf of the oven for 35 minutes or until centre springs back to the touch.
- Allow the cake to sit in the tin for a couple of minutes. Then remove the outer rim, turn cake onto a wire rack and allow to cool fully before serving.
Notes
- Store the cake in an airtight container to keep it fresh for at least 3 days.
User Reviews
Overall Rating
5
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