Prep 40 mins
Cook 40 mins
Gwen from church, is in her 90's knows I love to bake, she saved me this recipe from a magazine. I regularly drop off goodies to her house as a thank you, due to arthritis in her fingers she is unable to bake for herself. I have altered this for my own families tastes and keeping it here for safe keeping - small pieces of paper and I are not a good mix! A rich apple cake with a sweet glaze, perfect for apple season.
- 4 -6 granny smith apples, peeled and cored (800g)
- 100 g butter, chopped
- 100 g golden syrup
- 1 3⁄4 cups caster sugar
- 100 g butter, extra (diced and room temp.)
- 1⁄2 cup vegetable oil
- 1⁄2 teaspoon grated lemon zest
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 3 eggs
- 3 cups self raising flour
- 1 cup milk or 1 cup apple juice
- Chop the apples into small chunks (not tiny pieces).
- Heat the butter and syrup in a sauce pan - allow butter to melt and bubbling at the sides on a LOW heat. Add the apples and increase heat to medium for 8-10 minutes until the apples are halfway cooked and golden - set aside to cool (about 20 minutes).
- In a bowl beat the sugar, extra butter oil, lemon zest, spices and vanilla - beat until thick and creamy.
- Add the eggs one at a time until well combined. Sift the flour, add the milk and fold through the butter mix together with a large spoon.
- Spoon half the cake batter into a well greased bunt tin. Top with the apples - but no syrup (this will be our glaze later).
- Top with the remaining cake mixture and bake for 35-45 minutes (or until cooked when tested with a skewer).
- Once cooked, cool briefly and pour the glaze over the cake. Let the cake cool until the glaze has been absorbed (about 20 minutes).
- Remove from the pan and serve warm OR cold with cream.