It’s been a bumper year for apples, thanks to early rain and lots of sun. So here’s a SUPER EASY, dump-it-all-in-together-in-a-bowl rustic apple cake, to use up a few. It also involves cider – why wouldn’t it? – but you can easily replace that with liqueur, apple juice or even just milk.
For the cake:
- 100g salted butter
- 125g self-raising flour
- 125g golden caster sugar
- 50g roughly chopped nuts (I used hazelnuts)
- 1 cooking apple, peeled and chopped into chunks
- 50ml cider
- 1 large free-range egg, beaten
- 1 tsp cinnamon
- Preheat the oven to 180C/350F/Gas mark 4. Grease and line a 20cm cake or pudding dish.
- Soften the butter until almost melted (5 second blasts in the microwave works well).
- Dump all of the ingredients into a large mixing bowl and stir together well.
- Spoon into the tin and smooth over.
- Bake for around 30 minutes, until golden and a skewer inserted comes out clean.
- Drink the rest of the cider.
- Cool for a few minutes in the tin, before turning out onto a wire rack.
- Serve warm with clotted cream OR with a hunk of cheddar cheese.