Spiced Apple Cake

, from Issue #66. May, 2016
Photography by Sarah Tuck.
Spiced Apple Cake

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.


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


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