Spiced Bramley apple cake - recipe

Spiced Bramley apple cake

  • Prepare

  • Serves

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For the cake

For the topping

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  1. 1

    Preheat the oven to 180°c (fan 160°c, gas mark 4). Lightly grease and line the bottom of a 20cm spring-form deep round tin with baking paper.

  2. 2

    Place the butter and sugar in a large bowl and beat until light and fluffy. Add the eggs one at a time and continue to beat.

    For this step you'll need:

    • 225g Butter (unsalted) softened
    • 180g Unrefined light muscovado sugar
    • 4 Egg(s) (free range) medium
  3. 3

    Sift the flour, baking powder and salt. Add the flour into the butter mixture in three batches, alternating with crème fraîche.

    For this step you'll need:

    • 300g Plain white flour
    • 2tsp Baking powder
    • ½tsp Salt
    • 200ml Crème fraîche
  4. 4

    Toss the apples with the spices and fold into the mixture. Pour the batter into the prepared tin. Smooth the top.

    For this step you'll need:

    • 2 Bramley apple(s) peeled, cored and diced
    • 1tsp Cinnamon
    • 1tsp Cardamom (ground)
  5. 5

    For the topping: Place the apple slices in a bowl and add the lemon juice. Toss lightly and drain. Add the caster sugar and toss again being careful not to damage them.

    For this step you'll need:

    • 1 Bramley apple(s) peeled, cored and diced
    • 2 tbsp Lemon juice
    • 2 tbsp Unrefined golden caster sugar
  6. 6

    Arrange the apple slices on top of the cake and bake for about 1 hour – 1 hour 15 minutes or until golden brown and a skewer comes out clean when inserted into the middle of the cake. If the top begins to darken too much cover with a circle of baking paper.

  7. 7

    Remove from the oven. Let it cool for 10 minutes in the tin and then turn it out onto a cooling rack.

  8. 8

    Warm the orange marmalade in the microwave for 15 seconds and brush it all over the top of the cake. Serve.

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