Really Good Spiced Apple Cake

Ingredients

• 1 tablespoon butter (salted or unsalted)
• 1 tablespoon dark brown sugar
• 14 ounces (400g) diced eating apples (equates to roughly four eating apples, like Pink Lady)
• 2.6 ounces (75g) all-purpose flour
• 2.6 ounces (75g) dark brown sugar
• 2.6 ounces (75g) cold butter (salted or unsalted, sliced into cubes)
• 1 teaspoon ground cinnamon
• 4 tablespoons chopped pecan nuts
• 3.5 ounces (100g) butter (Salted or unsalted. If using salted butter, omit the half teaspoon salt in the recipe if you wish)
• 6.3 ounces (180g) dark brown sugar
• 2 large eggs (at room temperature)
• 1 teaspoon vanilla extract
• 7.1 ounces (200g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon mixed spice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 3.4 fl ounce (or 6 tablespoons + 2 teaspoons/100ml) milk (at room temperature)
• 4 tablespoons sultanas
• 1 tablespoon demerara sugar
• 3 tablespoons chopped pecan nuts

Instructions

1. 1

   --- Prepping ---

2. 2

   Place the sultanas in a small bowl and cover with freshly boiled water. Set aside to soak.

3. 3

   Line the base of a 9" (23cm) springform pan with baking paper and lightly butter the sides.

4. 4

   --- Caramelising the apples ---

5. 5

   Add the butter and dark brown sugar to a large frying pan. Heat on medium until the butter melts and the sugar starts to dissolve (about 1-2 minutes).

6. 6

   Stir in the diced apples until coated in the sauce. Cook for 3-4 minutes over medium heat, stirring often, until the apples soften a little and the sauce becomes a rich caramel.

7. 7

   Remove the apples from the heat and set aside to cool.

8. 8

   --- Making the streusel ---

9. 9

   Add the flour, brown sugar, cold cubed butter and cinnamon to a food processor.

10. 10

    Pulse until crumbly. Some pea-sized butter bits are fine.

11. 11

    Transfer the streusel to a bowl and stir in the chopped pecans. Set aside.

12. 12

    --- Making the sponge ---

13. 13

    Preheat the oven to 338°F (170°C) or gas mark 3.

14. 14

    In a large bowl, beat the softened butter and brown sugar for at least 5 minutes until light and fluffy. You can use a stand mixer or an electric hand mixer for this.

15. 15

    Add the first egg and vanilla, beat until combined. Add the second egg and beat again.

16. 16

    In a separate bowl, sift together the flour, baking powder, salt, cinnamon, mixed spice, ginger and nutmeg.

17. 17

    Fold in half of the sifted dry ingredients until mostly combined.

18. 18

    Fold in half the milk, then the remaining dry ingredients, then the rest of the milk. Gently folding each time until just incorporated.

19. 19

    Drain and gently squeeze the sultanas to remove excess water.

20. 20

    Fold the caramelised apples and sultanas into the batter.

21. 21

    Spoon the mixture into the prepared pan and level the top.

22. 22

    Sprinkle the streusel evenly over the batter.

23. 23

    --- Add the sprinkle ---

24. 24

    Scatter over the demerara sugar and extra chopped pecans.

25. 25

    --- Bake the cake ---

26. 26

    Bake on the middle shelf for 30 minutes.

27. 27

    Cover loosely with foil and bake for another 30 minutes.

28. 28

    Remove foil and bake for a final 5–10 minutes, until golden and a skewer inserted comes out clean.

29. 29

    Let the cake cool in the tin for 15 minutes. Remove the collar and cool fully on a wire rack.

30. 30

    Serve as is, or with a generous dollop of cream or a drizzle of warm custard.