Between the apples that appear in my vegetable box and the ones that my parents bring me from their garden, I have a lot of apples at the moment. Apple cake is a delicious way to use them up and it is perfect with a cup of tea or coffee, or even as a dessert with custard. The spices give this recipe a lovely autumnal feel.
The recipe uses a large baking pan and you will end up with a lot of cake. Luckily it freezes brilliantly, either cut into slices or left as a slab. Anything you are not planning on eating in the next few days can go in the freezer for the next time you have guests, but no time to make anything.
Don’t be put off by the seemingly long list of ingredients. It is a very easy cake to make; the only real time and effort required is in peeling and dicing the apples.
315g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
185g butter, at room temperature
375g granulated sugar
3 large eggs
125ml natural yogurt
250g peeled and diced apples
Heat the oven to 180°C. Grease and line a 9 x 13 x 2 inch / 23 x 33 x 5 cm baking pan.
Sieve together the flour, baking powder, bicarbonate of soda, cinnamon and nutmeg and set aside.
Beat the butter and sugar in a mixer until pale and creamy. Add the eggs one at a time.
Mix in the natural yogurt.
Add the flour mixture and fold in until well combined.
Mix in the diced apples.
Put the cake mixture into the prepared baking pan and gently spread out evenly.
Bake the cake for around 35-40 minutes, until the top is brown and a cocktail stick inserted into the middle comes out clean.
Allow to cool for at least fifteen minutes in the pan before turning out onto a cooling rack.
Cut the cake into slices or squares when cold (although I recommend you have some while it is still warm too!)