French Apple and Sultana Cake
An easy, soft and fluffy apple cake that can last at least a week, I swear I was snacking on it for ages. Best made for someone who doesn't like dried fruit so then you can eat the whole thing.
Servings: 8
Ingredients
- 125 g flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 apples - Granny Smiths ideally
- 115 g unsalted butter, softened
- 130 g sugar
- 2 eggs
- 1 tsp vanilla extract
- 6 tbsp milk
- 100 g sultanas
- 2 tsp demerara sugar
Instructions
- Preheat the oven to 180°C/160°C fan/350°F. Grease a 23cm/9in springform cake tin with butter and line the base with baking parchment.
- Combine the flour, baking powder and salt in a large mixing bowl.
- Peel the apples, core and dice them into bite-sized chunks.
- In another large mixing bowl, add the softened butter and the sugar. Mix with electric beaters for 5 minutes until pale, light and creamy. Break in one egg at a time, scrape the sides of mixture and beat until combined. Add the vanilla and milk and stir it all to combine.
- Fold in the dry ingredients, the apple chunks and sultanas until everything is well combined.
- Tip the cake batter into the prepared cake in, level the surface with a spatula until flat then sprinkle with the demerara sugar. Slide the tin into the oven to bake for 40 minutes until the cake is risen and the surface is golden and flaky.
- Allow to cool for 5 minutes then run a knife around the inside of the cake tin before releasing it, sliding the cake off the base and placing it on a cooling rack. Serve warm or cold, with custard or just as a quick delicious snack.