Name: Dutch Apple Cake
Total time: 35 min
Yield: Makes: 15 pieces
Ingredients: 1 egg mixed with milk to make; ¼ tsp grated nutmeg; 60 g / 2 oz pale muscovado sugar; 30 g / 1 oz butter, melted; 175 g / 6 oz self-raising flour; ½ tsp ground cinnamon; ½ lemon or orange, finely grated zest; 30 g / 1 oz butter, softened; 3–4 ripe medium Cox’s Orange Pippin apples, peeled and thinly sliced; 90 g / 3 oz pale muscovado sugar

Preparation info

Makes:
15
pieces

Difficulty
Medium
Ready in
35 min

Appears in

Cakes

By Geraldene Holt

Published 2011

About

A sweet batter base is covered with sliced dessert apples and spiced sugar – at its best served warm, recommended for a late breakfast or brunch in midwinter.

Ingredients

Cake Layer

30 g / 1 oz butter, softened
90 g / 3

Method

Cream the butter with the sugar and the zest of lemon until well mixed. Gradually stir in the egg and milk alternately with the sifted flour and beat together for 1 minute. Pour into the prepared cake tin. Brush with the melted butter and arrange the sliced apples in rows on top. Mix the sugar with the spices and sprinkle over the apples.

Bake in the preheated oven until a wooden skewer