I first made this cake in September, you know, the glorious part of autumn when it’s still warm and the leaves are just about to change colour. Not the cold starts, dark nights and rainy autumn that makes you want to hibernate – or is that just me?
This recipe came from my boyfriend’s mum (The Leopard Print Baker’s biggest fan and my loyal baking partner!). She saved this from a Family Circle magazine in the 80s and it’s been a firm favourite in her family for years. Now it’s going to be one of mine!
Bear in mind you’ll need a base lined 8.5 inches (22cm) spring form tin to bake it in.
- 100g/4oz soft margarine
- 100g/4oz brown sugar
- 2 eggs
- 150g/6oz self raising flour
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 2 cooking apples
- 25g/1oz sultanas
- 50g/ 2oz butter
- 75/3oz self raising flour
- 50g/2oz brown sugar
- 25g/1oz baked almonds
- Icing sugar for dusting
- Beat the margarine (make sure it’s marg and not butter), brown sugar, eggs, flour, baking powder and ground cinnamon until it’s light and fluffy.
- Peel, remove the core and finely chop one of the apples and stir into the cake mixture.
- Pour it into a grease proof from tin and level out the mixture so it’s smooth on top.
- Peel, core and slice the other apple. Arrange nicely on the top of the mixture and sprinkle the sultanas.
- To make the topping, rub the butter into the flour using your hands until it resembles fine bread crumbs and stir in the brown sugar. Sprinkle evenly over the the apples and sultanas.
- Cook in the oven at 180 C for 45 mins. Sprinkle almonds over and cook for another 20 mins until it’s golden brown.
- Let it cool for an extra 5 mins and sprinkle icing sugar on top. This cake is delicious when served with ice cream, custard or on it’s own.