Apple and plum cake recipe
A moist, fruity sponge cake, packed with sweet apples and plums and drizzled in vanilla syrup.
I like to use Braeburn apples, however you can use any sweet or tart apple you prefer. Do not slice the fruit too thin or it will burn before the cake cooks.
Ingredients
- 200 g salted butter
- 250 g caster sugar
- 5 medium free range eggs
- 300 g self-raising flour
- 60 ml milk
- 2 apples
- 3 plums
- 7.1 oz salted butter
- 8.8 oz caster sugar
- 5 medium free range eggs
- 10.6 oz self-raising flour
- 2.1 fl oz milk
- 2 apples
- 3 plums
- 7.1 oz salted butter
- 8.8 oz caster sugar
- 5 medium free range eggs
- 10.6 oz self-raising flour
- 0.3 cup milk
- 2 apples
- 3 plums
- 2 tbsp water
- 30 g caster sugar
- 0.25 vanilla pod
- 2 tbsp water
- 1.1 oz caster sugar
- 0.25 vanilla pod
- 2 tbsp water
- 1.1 oz caster sugar
- 0.25 vanilla pod
Details
- Cuisine: English
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 35 mins
- Serves: 6
Step-by-step
- Preheat the oven to 170°C/340°F/gas mark 3½.
- Slice the apples into wedges, removing the core. There should be approximately 8-12 wedges per apple, depending on size. Slice the plums into 4-6 wedges depending on size and set aside.
- Pre-line a 10inch square cake tin. Cream together the butter and sugar, and then slowly add the eggs. Add the flour, mix until combined before adding the milk. Spoon into the cake tin and smooth evenly.
- Place the apples on top of the cake mix, this can be in a particular design or just random, then the plums on top. Bake for 25-35 minutes or until golden and springy to the touch. Allow to cool. Meanwhile make the vanilla syrup by boiling all of the ingredients together, and brush over the cake to finish.
Recipe taken from The Dessert Deli by Laura Amos, £20.00, Hardback, published by Paperbooks 31st October 2012.
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