Well, it must be autumn: sunshine, rain, mists, apples, baking... lit fire!
I came across this fabulous recipe for a cider and apple cake in our local Devon Life magazine and just had to bake it, especially as I had some Normandy cider in the house, and a need for some warmth and comfort.
Killerton Cider & Apple Cake
150ml/5fl oz dry cider
1 large cooking apple, peeled cored and chopped
115g/4oz butter, softened
finely grated zest of 1 lemon
115g/4oz light muscovado sugar
2 medium eggs, lightly beaten
225g/8oz stoneground flour, white or wholemeal (I used ordinary plain flour)
1 tsp baking powder
1 tsp ground cinnamon
1 tbsp demerara sugar
- Preheat oven to 180C/gas 5. Lightly butter a 20cm/8in cake tin.
- Roughly dice the apples to the same size as the sultanas and mix these two ingredients with the cider in a bowl.
- In a large bowl, cream the butter, muscovado sugar and lemon zest until light and fluffy. Gradually beat in the eggs, a little at a time.
- Sift the flour, baking powder and cinnamon into a bowl.
- Gently fold the flour mixture into the creamed butter, followed by the soaked fruit and cider.
- Gently mix until well incorporated, then spoon into the prepared tin.
- Quickly sprinkle the demerara sugar over the top and bake for 45-60 minutes (I baked it for just 45 minutes and think it's just right) or until well risen and cooked through.
- leave to cool in the tin for 5 mins and then turn out and leave to cool - if you can!
Lovely! It's Carter's 12th birthday tomorrow (13th October) so perhaps I should share this with him? Hmm, sultanas are a no no for dogs, so I'll have to eat it all by myself!