This is a really great cake for a Coffee Morning if you need something to take and don’t want to assemble or ice a cake. This is a Mary Berry recipe which I have changed only very slightly. It is a walnut and sultana cake with a layer of cinnamon spiced apple through the middle. It’s topped with crunchy walnuts and brown sugar and even gives the impression of being on the healthier end of the cake scale: always a bonus. I made this for a school coffee morning and it seemed to be a hit.
225g soft brown sugar
225g SR flour
100g walnuts, chopped
400g cooking apples, peeled, cored and grated
1 teaspoon cinnamon
For the topping:
A couple of handfuls of chopped walnuts
A tablespoon or so of soft brown sugar
Set the oven to 170ºC and grease and line the base of a deep sided, loose-based 9″ round cake tin.
Cream the butter and sugar until pale and creamy.
Add the eggs one at a time and mix well.
Fold in the flour. Add the walnuts and sultanas and mix to combine.
Mix the cinnamon into the grated apple.
Spread half of the cake mixture over the base of the prepared cake tin.
Carefully spread the grated apple over the cake mixture:
Then add the remaining cake mixture and spread out evenly, taking care not to pull up the apple.
Sprinkle chopped walnuts and brown sugar over the top:
Bake for around 1¼ to 1½ hours, until the cake is well risen and brown, and a skewer inserted into the centre comes out dry.
Allow to cool in the tin for a while before removing and leaving to cool completely on a wire rack.
If you want a deeper cake you could always use an 8″ cake tin: just adjust the baking time accordingly.