This cake is wonderfully moist, mildly flavoured with Amaretto liqueur and honey, with a hint of cinnamon and plenty of fruit. The cake is best when served the same day.
The recipe is adapted from Easy Cakes & Cookies: cupcakes, brownies, muffins, loaves and more.
Ingredients:
450 g apples + 1-2 extra for decorating (red-skinned are the best)
350 g plain flour
1 tbsp baking powder (2 sachets)
2 tsp ground cinnamon
200 g softened butter
150 g light muscovado sugar
2 large eggs
150 ml plain yogurt
50 ml Amaretto liqueur
200 g sultanas
runny honey for brushing
Method:
Core, peel and chop the apples.
Tip the flour, baking powder, cinnamon, butter, sugar, eggs, yogurt and Amaretto into the bowl of an electric mixer (or use a large mixing bowl with an electric whisk) and beat together until combined.
Thoroughly stir in the chopped apples and the sultanas.
Spoon the mixture into the prepared tin and spread it evenly with a spatula.
To decorate, core and thinly slice the red-skinned apples, arrange them overlapping on top of the cake.
Bake in a preheated oven (180 C, fan 160 C) for 1 1/2 hours or until risen and golden and the apple slices on top are burnished. Cover the cake with foil towards the end of cooking to prevent over-browning, if necessary.
Warm the honey in a small pan, then use to brush over the top of the cake. Leave to cool in the tin before releasing it an transferring to to a plate or board to slice.
Serve and enjoy with a cup of tea or coffee!
Bon Appetit!
