Spiced Apple Cake

Yes, it is another cake about APPLE!  I need to make the most to finish off all the apples that my friend, Di, gave it to me. 🙂

Spiced Apple Cake


  1. Bramley apple (cooking apple)                       5  (about 650g)
  2. Golden caster sugar                                       200g
  3. Vegetable oil                                                    100g
  4. Egg                                                                  3  (beaten )
  5. Plain yogurt                                                     50g
  6. Plain four or wholemeal flour                          175g
  7. Baking powder                                                2 tsp
  8. Cocoa powder                                                2 tbsp
  9. Ground cinnamon                                           1/2 tsp
  10. Mixed spice                                                    1/2 tsp
  11. Ground ginger                                                 1 tsp
  12. Demerara Sugar                                             25g
  13. Ground cinnamon                                           1/2 tsp


  • Preheat the oven to 350°F/180°C/160°C(fan oven), or gas 4.
  • Prepare a 8″ round cake tin, lined and greased.
  • Peeled, cored and sliced the apples, soak in a large bowl of water with a teaspoon of lemon juice to prevent it turn brown.
  • Use electric whisk to whisk the egg and the first 200g sugar until thick and fluffy, add vegetable oil and beat another 1 minute to well combine.
  • Sieve all dry ingredients, (except the last two ingredients), and fold in the egg and sugar mixture, make sure without any lumps. Then add the drained apple and fold it until all smooth.
  • Pour the mixture into the prepared baking tin and sprinkle with demerara sugar and ground cinnamon on top.
  • Bake in the preheat oven for 50 to 60 minutes, insert a cake tester or a skewer into the middle of the cake, if it is clean, then the cake is done; if not, stay in the oven for another 5 to 10 minutes, until it is cook and golden brown.

This recipe adapted from Good Food 


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