Description
Homemade Apple and Sultana Cake promises a delightful journey through classic British baking traditions. Sweet apple chunks and juicy sultanas blend seamlessly in this comforting dessert you’ll want to share with friends over afternoon tea.
Ingredients
Scale
Main Ingredients:
- 175g (6.2 ounces) unsalted butter, softened
- 3 eggs
- 2 apples, peeled, cored and chopped
- 100g (3.5 ounces) sultanas
Flour and Spices:
- 225g (8 ounces) self-raising flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
Sugar:
- 175g (6.2 ounces) caster sugar
Instructions
- Prepare the oven by heating to 160°C (325°F) and prepare a 20cm round cake tin with grease and parchment paper.
- Sift the flour, baking powder, and cinnamon together in a mixing bowl, ensuring a smooth and lump-free dry mixture.
- In a separate large bowl, use an electric mixer to cream the butter and sugar until light and fluffy, then gradually incorporate eggs until well blended.
- Gently fold the chopped apples and sultanas into the creamy butter mixture, distributing them evenly throughout.
- Gradually add the sifted dry ingredients to the wet mixture, stirring carefully to create a smooth, consistent batter without overmixing.
- Transfer the cake batter into the prepared tin, using a spatula to spread and level the surface evenly.
- Place the cake in the preheated oven and bake for approximately 1 hour and 15 minutes, checking doneness by inserting a skewer into the center – it should come out clean when the cake is fully baked.
- Remove from the oven and allow the cake to rest in the tin for 10 minutes to stabilize its structure.
- Carefully transfer the cake to a wire rack, letting it cool completely before serving or storing.
Notes
- Use room temperature ingredients to ensure smooth mixing and even baking.
- Toss sultanas and chopped apples in a little flour before adding to prevent sinking during baking.
- For a gluten-free version, substitute wheat flour with almond or gluten-free blend and add an extra egg for moisture.
- Enhance flavor by soaking sultanas in warm brandy or apple juice for 30 minutes before adding to the cake batter.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 295 kcal
- Sugar: 23 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 3.5 g
- Cholesterol: 55 mg