Yields8 Servings
 150 g butter, cubed
 150 g light muscovado sugar
 150 g self-raising flour
 1 tsp ground cinnamon
 3 eggs beaten
 2 tbsp milk
 2 eating apples
 100 g pecan nut halves, broken into pieces
 75 g sultanas
 2 tbsp sugar crystals

Preheat the oven to 180C/Gas4; grease an 18cm round, loose-bottomed or springform cake tin and line with non-stick baking parchment


Beat the butter with the muscovado sugar until pale and fluffy; sieve the flour and the cinnamon into the mixture, add the beaten eggs and beat together; stir in the milk


Peel the apples, cut them into quarters, then remove and discard the cores; cut each apple quarter in half again lengthways, then slice the pieces widthways into large chunks


Reserve a handful of the apple chunks and stir the rest into the cake mixture with the pecans and sultanas; pour the mixture into the prepared tin and using the back of a spoon level the surface; scatter the reserved apple pieces evenly over the top then sprinkle over the sugar crystals; bake in the preheated oven for between 1 hour and 1 hour 10 minutes or until a skewer inserted in the centre, comes out clean; serve warm or cold

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