Spiced Apple Cake

by Bri DiMattina, featured in Nostrana

Published by HarperCollins NZ

Introduction

This recipe hails from my mother’s café, Eliza’s Pantry. It’s super simple and uses four apples with their skin on. The apples don’t have to be at their best, it’s a little like a banana bread recipe for apples. They can be rescued because no one is inclined to eat them, and turned into something delicious — but the best part is that it is all just mixed up in a food processor then baked.

As featured in

Nostrana

Image of Bri DiMattina's Spiced Apple Cake — Photo by Lottie Hedley

Ingredients

Serves: 12

Metric Cups

4 apples (quartered, cored, but not peeled)
2 eggs
440 grams sugar
2 teaspoons bicarbonate of soda
2 teaspoons ground allspice
250 grams butter (at room temperature, chopped)
300 grams plain flour
1 teaspoon ground cinnamon
ice cream and caramel sauce, to serve

CINNAMON CRUMBLE

110 grams brown sugar
45 grams rolled oats
1 teaspoon ground cinnamon
25 grams butter

4 apples (quartered, cored, but not peeled)
2 eggs
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground allspice
250 grams butter (at room temperature, chopped)
2 cups all-purpose flour
1 teaspoon ground cinnamon
ice cream and caramel sauce, to serve

CINNAMON CRUMBLE

½ cup brown sugar
½ cup quick-cooking oats
1 teaspoon ground cinnamon
25 grams butter

Method

Spiced Apple Cake is a guest recipe by Bri DiMattina so we are not able to answer questions regarding this recipe

Preheat the oven to 180°C fan-forced. Grease a 23cm springform tin and line with baking paper.
To make the crumble, combine the ingredients in a food processor and process until crumbly. Transfer to a bowl and set aside.
For the cake, place the apples into the food processor and process until finely chopped. Add the remaining ingredients and process for 1 minute. Pour into the prepared tin and sprinkle with the topping.
Bake for 1–1¼ hours, until a skewer inserted into the centre comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serve with ice cream, caramel sauce, or both.

Preheat the oven to 180°C fan-forced. Grease a 23cm springform tin and line with baking paper.
To make the crumble, combine the ingredients in a food processor and process until crumbly. Transfer to a bowl and set aside.
For the cake, place the apples into the food processor and process until finely chopped. Add the remaining ingredients and process for 1 minute. Pour into the prepared tin and sprinkle with the topping.
Bake for 1–1¼ hours, until a skewer inserted into the centre comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serve with ice cream, caramel sauce, or both.

Additional Information

NOTE FROM NIGELLA.COM:
You could use Nigella's Salted Caramel Sauce here to serve - and you can leave out the salt, if you prefer.

Tell us what you think

What 3 Others have said

I just used the processor to chop up the apples as the mix is far too large for a normal processor. Mix the rest with the apple in a normal food mixer onb a high speed and it was absolutely fine. Taste was lovely.

Posted by MaudDib on 8th September 2023
This is a fabulous cake - absolutely loved it and so did all my friends. Its lovely warm and cold, on its own or with cream (I used clotted cream and it really went well). Only criticism I have is the recipe is far too big for my food processor (very large Kenwood attachment) and I had to split the recipe and make it two parts. I could have just halved the recipe and made a smaller cake, but it is so nice a bigger cake is much better!

Posted by chrisgentle on 23rd August 2023
This was delicious! A nice easy recipe with great results and definitely a keeper. However, it is very sweet, and I can't imagine adding caramel sauce, even though I have a major sweet tooth.

Posted by trudys_person on 17th August 2023