Recipe - Autumn Apple Cake

From Harvest to Plate - Sun 6 Oct 2019


A National Trust recipe, contributed by Susie Harrison


225g butter, softened
450g cooking apple
finely grated zest and juice of 1lemon
225g caster sugar
3 large eggs
225g self-raising flour
2 teaspoons baking powder
25g ground almonds


Pre-heat oven to 180 C / fan 160C /gas mark 4

Grease and line a 23-24cm loose-bottom cake tin

  • Peel, core and cut apples into 1cm pieces and toss with the lemon juice.
  • Cream together the butter, caster sugar and lemon zest until pale and fluffy.
  • Beat in the eggs one at a time, adding a little flour each time.
  • Sift the remaining flour and baking powder into the bowl and fold in with the ground almonds.
  • Drain the apple pieces well and stir into the mixture.
  • Spoon into the prepared cake tin and lightly level the top.
  • Bake in the oven for 1 hour until well-risen, brown and a skewer inserted into the centre of the cake comes out clean.
  • Leave to cool for 10 minutes before removing. Dredge with caster sugar and serve.

Very nice with double or clotted cream, ice cream or crème fraiche.