Description
This is one of those bakes that smells like you’ve been busy all afternoon, even though it’s really quite simple. Soft spiced sponge, juicy apples, and that sugary cinnamon top that gets slightly crisp around the edges.
Ingredients
Units
Scale
Batter
- 1 3/4 cups cake flour
- 2 tsp baking powder
- Pinch of salt
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1 tsp ground cinnamon
- 3 large eggs at room temp
- 3/4 cup castor sugar
- 1/2 cup canola oil
- 1/2 cup milk at room temperature
- 0.8 lb x 2 (2 x 385 g) tins of apples for filling, drained well and lightly chopped
Topping
- 2 tbsp white sugar
- 1 tbsp brown sugar
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350⁰F (180⁰C). If you’re using a fan oven, set it to 320⁰F (160⁰C).
- Grease a 25 x 32 cm rectangular baking dish and lightly line the base with baking paper so lifting it out later is easier.
- In a bowl, whisk together 1 3/4 cups cake flour, 2 tsp baking powder, a pinch of salt, 1/2 tsp ground nutmeg, 1/2 tsp ground cloves, and 1 tsp ground cinnamon.
- In another bowl, beat the 3 large eggs and 3/4 cup castor sugar until light and fluffy. It should look pale and slightly thick.
- Slowly pour in the 1/2 cup canola oil while mixing, then blend until smooth.
- Add the flour mixture in three additions, alternating with the 1/2 cup milk at room temperature.
- Start and end with the flour mixture. Mix just until combined. Don’t overmix, as this will create a dense sponge.
- Drain the 2 x 385 g tins of apples really well. If they’re very wet, pat them lightly with a paper towel. Roughly chop large pieces so they spread evenly.
- Pour just over half the batter into the prepared pan and spread it evenly.
- Lay the drained apple pieces over the batter in an even layer.
- Drop spoonfuls of the remaining batter over the apples and gently spread to cover.
- Mix the 2 tbsp white sugar, 1 tbsp brown sugar, and 1 tsp ground cinnamon. Sprinkle evenly over the top.
- Bake for about 35 minutes at 320⁰F (160⁰C fan) or 350⁰F (180⁰C conventional) until golden brown and a skewer inserted into the sponge part comes out clean.
- If it browns too quickly, loosely cover with foil for the last 5 to 10 minutes.
- Let it cool completely in the pan before slicing.
- Cutting too soon can make it crumble. Serve with fresh whipped cream if you like, or just as is with tea.
Notes
Created, prepared, tried, and tested Gail
