If you are stuck with what to do with your glut of apples, and fancy a change from pie or crumble, then try making this tasty moist apple and cider cake which is fairly quick and easy to put together. It also looks lovely both before and after cooking. The sugary topping gives it a lovely crunch.
125g unsalted butter, softened
140g golden caster sugar
225g plain flour
2 tsp baking powder
Half tsp salt
75ml cider (I used Hunts Cider which I got from The Shops @Dartington)
For the topping:
1.5tbsp demerara sugar
Half tsp ground cinnamon
What to do:
Preheat your oven to 180C. Grease and line a 23cm diameter cake tin (spring form or loose bottomed).
Wash, cut the apples into quarters, core and finely slice the apples keeping the skins on. Place them into a bowl with the cider. This will stop them from going brown and start to soak up the cider (you can drink the rest!)
In a large bowl beat together the butter and sugar using an electric whisk until pale and fluffy. Add the eggs one at a time and beat until smooth. Add a tablespoon of flour if the mixture starts to curdle. Sift the rest of the flour, baking powder and salt into a bowl. Fold this into the creamed mixture gradually until well combined, slowly adding the cider from the apples until you have a smooth batter.
Transfer the mixture into the cake tin lined with parchment paper and level the top.
Arrange the apple wedges in a spiral over the batter. Mix together the demerara sugar and cinnamon into a small dish and sprinkle this over the top.
Bake for 35-40 mins or until a skewer inserted in the centre of the cake comes out clean & the top is golden.
Remove the cake from the oven and leave to cool for 15 mins. Run a knife around the edge and turn out onto a wire rack.
Delicious served warm with whipped cream, crème fraiche, custard or ice cream.