Good morning all! Last Sunday was finally the day of the Run to the Beat 10km challenge, after months of training, we ventured to Wembley Park with the hope of raising a lot of money for Macmillan. Although I walked up the hills and during certain parts of the route, I sprinted to the finish line among cheers of “GO MACMILLAN GIRLS GO!” The feeling of finishing something like that was immense, and now all we want to do is get going with another challenge to aim for!
Anyway! That’s my weekend, so now onto the cake. This was made quite a long time ago for a friend of mine in Twickenham, so again this is something I have yet to try for myself, however the smell that resonated from the oven and the comments I received lead to believe this a stunner of a cake. It has pudding qualities, with the apple and crunchy top giving reminders of apple crumble or apple pie. The cinnamon is warming, so could be used as an alternative to Christmas cakes if they aren’t something you particularly enjoy.
- 225g butter, softened
- 225g light muscovado sugar
- 3 large eggs
- 100g walnuts, chopped
- 100g sultanas
- 225g self-raising flour
- 2 tsp baking powder
- 400g cooking apples, peeled cored and grated
- 1 tsp ground cinnamon
- Light muscovado sugar, for sprinkling
- Extra chopped walnuts, for sprinkling
- Icing sugar, to dust
- Preheat the oven to 180C/fan 160C/gas mark 4. Grease a 9″ deep round cake tin and line the base with baking parchment.
- Add the butter, sugar, eggs, walnuts, sultanas, flour and baking powder to a large bowl and beat for about 2 mins until it is thoroughly combined.
- Spoon half of the mixture into the tin, then spread the grated apple and ground cinnamon in an even layer on top. Add the remaining cake mix on top, level the surface, then sprinkle generously with the muscovado sugar and walnuts.
- Bake for 1.25-1.5 hours or until it is well risen and golden brown. Leave to cool in the tin for 15 mins, then take out, peel off the parchment and finish cooling on a wire rack. Dust with icing sugar to serve.