15 September 2011

Bramley Apple cake recipe - scrummy way to use up all those windfalls...

I was given this recipe for apple cake a couple of years ago by a friend and it's delicious hot or cold (and a great excuse to eat cake and use up all those excess apples that are dropping off the trees after the high winds):


190g self raising flour
pinch salt
150g butter or half margarine
1 egg
75g caster sugar
325g Bramley cooking apples
lemon juice
2 tbsp apricot jam
2 tbsp granulated or demerara sugar


Heat oven to 160oC then grease and line a 20cm cake tin which should be at least 7.5cm deep.

Cream the butter and caster sugar until light and fluffy. Beat in the egg. Sieve the flour and salt then fold in to the creamed mixture.

Using a lightly floured board, gently pat or roll out three quarters of the mixture and fit into the prepared tin (warning - very sticky!)

Peel, core and slice the apples and squeeze lemon over the top to keep their colour. Arrange the apples on top of the cake mixture. Heat the jam and brush or pour over the the apples. Sprinkle the sugar over the top.

Roll the remaining mixture and arrange a lattice over the apples (I just covered them completely this afternoon - oops didn't read the recipe).

Bake in the middle of the oven for 1 hour. Cool on a rack and dust with icing sugar. Hope you enjoy it as much as we did!


  1. I made this today and it's really good. I didn't roll the mixture as it was so soft and sticky, I just gently pressed the base into the tin and then cut pieces for the lattice which I worked into shape over the top.

  2. Am glad you gave it a go Margaret :) Agree that it's very sticky and I'll be doing the same next time - patting it into the tin.

  3. Wonderful submit with plenty of wonderful content! I guess you may be on the appropriate way. All the best .
    Pontiac Solstice Turbo


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