Suffolk Apple Cake
A moist, golden sponge cake packed with spiced orchard apples and finished with a crunchy demerara sugar crust.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •20cm round loose-bottomed cake tin
- •greaseproof paper
- •mixing bowl
- •wooden spoon
- •apple peeler
- •wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 16 g
- carbs
- 46 g
- fibre
- 2 g
- protein
- 4 g
- calories
- 340 kcal
Instructions
- 1
Heat your fan oven to 160°C and line a 20cm round cake tin with greaseproof paper.
- 2
Beat the softened butter and golden caster sugar in a large mixing bowl until pale and fluffy.
- 3
Add the beaten eggs gradually, beating well after each addition to prevent curdling.
- 4
Sift in the self-raising flour, baking powder, and ground cinnamon.
- 5
Fold the dry ingredients gently with a wooden spoon until just combined into a thick batter.
- 6
Stir in the whole milk and diced Bramley apples until evenly distributed throughout the mixture.
- 7
Spoon the batter into the lined tin and smooth the surface evenly with a spatula.
- 8
Arrange the thin eating apple slices in overlapping circles across the top.
- 9
Scatter the demerara sugar evenly over the apple slices to create a crunchy topping.
- 10
Bake for 40 to 45 minutes until golden brown and a skewer inserted into the centre comes out clean.
- 11
Cool in the tin for 15 minutes, then transfer onto a wire cooling rack.
Chef's tips
Bramley apples break down into soft, tart pockets while eating apples keep their shape on top. Be sure to chop the cooking apples evenly so the sponge cooks uniformly.
Ingredient substitutions
- Bramley cooking apples → Granny Smith apples
- golden caster sugar → light brown soft sugar
Storage
Store in an airtight container at room temperature for up to three days.
Reheating
Reheat individual slices in a preheated fan oven at 150°C for six minutes.
Common mistakes to avoid
- •Overmixing the batter after adding flour, which results in a tough and heavy crumb.
- •Cutting apple pieces too large, causing soggy patches in the sponge.
Serving suggestions
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