Servings: 12
Calories: 429kcal
Equipment
- 2 large mixing bowls
- 24cm round springform cake tin
Ingredients
- 3 medium apples peeled, cored and diced into 3/4cm cubes (between 300-350gm diced apple)
- 225 g butter melted
- 1 c white sugar (220g)
- 1/4 c soft brown sugar (50g) loosely packed
- 2 eggs (large or x large) beaten
- 1 tsp vanilla extract
- 2 c plain all-purpose flour (300g)
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp mixed spice
- 1/2 tsp nutmeg
- 1/2 tsp fine salt
- 1 c sultanas
- 1/2 c walnuts (60g) chopped into small pieces
Instructions
- Preheat the oven to 170°C (325°F). Grease a 24cm (9.5in) round springform cake tin and line the base with greaseproof paper.
- In a large bowl, combine the melted butter and white and brown sugars. Add the diced apples and vanilla extract and stir everything together. Lastly add the beaten eggs and mix again until combined. Set aside.
- In the other bowl, combine the flour, baking soda, ground cinnamon, mixed spice, nutmeg and salt. Mix together.
- Add the dry ingredients to the wet ingredients and using a large spoon, gently fold together until they are almost combined. Add the sultanas and walnut pieces and continue to fold until everything is mixed together and there are no pockets of flour left in the batter.
- Pour or spoon the batter into the prepared baking tin and spread the mixture out evenly. Smooth the top. Place the tin into the preheated oven and bake for 50-60 minutes or until a skewer inserted into the centre of the cake comes out clean. If you find the cake is browning too quickly during the baking time, simply add a sheet of tin foil and drape it over the top of the tin to cover.
- When ready, remove from the oven and set aside to cool in the tin for 10-15 minutes. Remove from the tin and turn out onto a wire cooling rack to cool completely. Place cooled cake on a serving plate.
To serve:
- Once cooled, dust liberally with sifted icing sugar. Serve as is or with cream.The cake can also be served warm as a dessert with custard and ice-cream or cream.Enjoy.
Notes
Tips and tricks for success:
This really is a very easy cake to make. I like to dice my apples into 3/4 cm cubes and chop my walnuts into small pieces. There is no need to sift the ingredients for this cake. When mixing the dry and wet ingredients together, make sure you do this by gently folding them versus stirring. Too much heavy mixing will result in a tougher cake. When baking this cake in the oven, be sure to check the cake at the 45 minute mark as all ovens are different. I check my bake every 5 minutes or so as then I am better able to tell when it will be ready and not overcook it. I can tell by pressing down gently on the middle of the cake but if you are unsure, insert a skewer into the centre of the cake, and when it comes out clean, the cake will be ready.Nutrition
Calories: 429kcal | Carbohydrates: 55g | Protein: 5g | Fat: 23g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 336mg | Potassium: 228mg | Fiber: 3g | Sugar: 33g | Vitamin A: 535IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 2mg
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