Apple cake

Firm, tart apples such as Bramley add a sharp flavour, but they soften into the crumb. For distinct pieces, use a firm eating apple such as Granny Smith or Braeburn.

Cut them into small, even pieces and fold them through the batter just before baking. If the recipe calls for apple slices on top, arrange them over the batter instead of mixing them in.

Push a skewer into the centre, avoiding a chunk of apple: it should come out without wet batter clinging to it. If the top browns before the middle is done, cover it loosely with foil for the rest of the bake.

Once completely cool, keep it in an airtight container at room temperature and eat it within a few days. If it has cream cheese frosting or another perishable topping, refrigerate it.

Yes. Cool it completely, wrap individual slices well and freeze them in a sealed container. Thaw at room temperature, or warm a slice briefly in the oven.

Serve it plain with tea or coffee, or warm it and add custard, cream or vanilla ice cream. Cinnamon, ginger and walnuts also pair naturally with its apple flavour.

Apple cake is baked as a batter-based cake, while apple pie has a pastry crust around or beneath its filling. Apple pie has 286 kcal per 100 g, compared with 265 kcal per 100 g for apple pie.