Kentish Apple Cake
A moist, delicately spiced sponge packed with tart Kentish Bramley apples and finished with a crunchy, caramelised sugar crust.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •20cm springform cake tin
- •greaseproof paper
- •mixing bowl
- •wooden spoon
- •apple peeler
- •wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 12 g
- carbs
- 46 g
- fibre
- 2 g
- protein
- 4 g
- calories
- 310 kcal
Instructions
- 1
Heat the fan oven to 160°C and line a 20cm springform tin with greaseproof paper.
- 2
Toss the diced Bramley apples with the lemon juice in a small bowl to prevent browning.
- 3
Cream the softened butter and golden caster sugar in a mixing bowl until pale and fluffy.
- 4
Beat in the eggs one at a time, adding a spoonful of flour with each to prevent curdling.
- 5
Sift in the remaining self-raising flour, ground cinnamon, and mixed spice.
- 6
Fold gently with a wooden spoon, adding milk until the mixture forms a thick dropping consistency.
- 7
Fold two-thirds of the diced apples directly into the spiced cake batter.
- 8
Spoon the mixture into the prepared tin and spread it evenly to the edges.
- 9
Scatter the remaining diced apples on top and sprinkle generously with the demerara sugar.
- 10
Bake for 45 to 50 minutes until golden brown and a skewer comes out clean.
- 11
Cool in the tin for 15 minutes, then release onto a wire rack.
Chef's tips
Bramley apples melt slightly during baking to create luscious, soft pockets in the crumb. Keep apple pieces around 1cm so they stay suspended throughout the thick batter.
Ingredient substitutions
- Bramley cooking apples → Granny Smith apples
- ground mixed spice → ground nutmeg
- demerara sugar → granulated sugar mixed with a pinch of cinnamon
Storage
Keep in an airtight container at room temperature for up to three days.
Reheating
Warm individual slices in a fan oven at 150°C for 5 minutes.
Common mistakes to avoid
- •Dicing the apples too large, which makes the sponge sink and turn overly wet in the centre.
- •Opening the oven door too early, causing the centre of the cake to drop before setting.
Serving suggestions
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