Cinnamon spiced apple is probably one of the most delicious smells to waft through your home on a Sunday afternoon. We are lucky enough to have a apple tree in our garden, and this is year it has been very generous. One of my favourite things to make with our apples is a spiced apple cake, It is so warming, perfect with a cup of tea.
I like to use a bundt tin, simply because I love the shape, but it’s not essential, a deep springform cake tin will do.
280g Golden caster sugar
280g softened unsalted butter
330g Self-raising flour
1 teaspoon baking powder
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 tablespoon mixed spice
5 medium free range eggs
5 Large baking apples (peeled and cored)
1 teaspoon salt
130g Icing sugar
2 teaspoons whole milk
1 teaspoon vanilla essence
Walnuts for topping (optional)
Preheat the oven to 180’c. Grease a bundt tin, place in the fridge for 10 minuets. Remove the tin from the fridge, grease again and dust over a little flour. This is key to stop the cake sticking to the tin.
Peel and core the apples. Coarsely grate 1/4 of the apple and chop the rest into 1 cm chunks.
Cream the sugar and butter together until light and fluffy. Whisk the eggs together in a jug and gradually whisk into the butter mix.
Sift the flour, spices and salt into the mix and gently fold together. Stir in the grated apple.
Spoon in a little of the mixture, just to line the bottom of the tin. Stir in the apple chunks to the remaining batter then fill the tin with the rest of the batter. Bake for 50 minuets and allow the cake to cool in the tin for 30 minuets before turning out onto a wire rack to cool.
When the cake is cool make the frosting. Sift the icing sugar into a bowl, whisk in the vanilla and milk. Drip over the cake and allow to set. Scatter over the walnuts and dig in