Old fashioned Devonshire Apple Cake
For the Perfect Devonshire Apple Cake
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Choose the Right Apples: Bramley apples are perfect for this recipe because they hold their shape and balance the sweetness of the cake with their tart flavor.
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Don’t Overmix: When combining the ingredients, mix just until combined to avoid a dense cake.
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Layering Tip: If you like, you can add sliced apples between layers of the apple mixture and maybe leave a layer for the top, sprinkled with sugar.
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Watch the Baking Time: Ovens can vary, so keep an eye on the cake. If it starts browning too quickly, cover it with foil.
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Cool Before Slicing: Let the cake cool slightly before cutting so that it can hold together.
What You Need
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1 lb (450g) Bramley apples: Can be substituted with other tart apples like Granny Smith.
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1/2 lb (225g) plain flour
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4 oz (110g) butter: Unsalted is best, but salted can work in a pinch.
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1 oz (30g) caster sugar for topping off: Demerara sugar can be used for a crunchy top.
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1 1/2 tsp baking powder
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1/2 tsp salt
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2 eggs
Optional:
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Spices: Add a teaspoon of cinnamon or nutmeg for a warm, spiced flavour.
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Dried fruit: You can also mix raisins or chopped nuts in a handful for extra texture.
Saving The Apple Cake For Later
- Leftovers: Store any leftover Devonshire Apple Cake in an airtight container at room temperature for up to 3 days.
- Refrigerate: If you want to keep it longer, you can refrigerate it for up to a week.
- Freezing: This cake can freeze well and remains good for up to 3 months. When ready to eat, thaw the frozen cake in the fridge overnight and warm it in the oven or microwave.
Serving The Apple Cake
Serve the cake warm or at room temperature. This Devonshire apple cake is delightful on its own, but you can also pair it with some of Devon’s favourites:
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A dollop of clotted cream
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Custard
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A scoop of vanilla ice cream
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A nice cup of tea or hot coffee
Health Info
- Calories: 206kcal
- Sugar: 7.2g
- Sodium: 204mg
- Fat: 10.1g
- Carbohydrates: 25.9g
- Fiber: 1.6g
- Protein: 3.6g
Devonshire Apple Cake Recipe
Description
Ingredients
- 1 lb (450g) Bramley apples
- ½ lb (225g) plain flour
- 4 oz (110g) butter
- 1 oz (30g) caster sugar for topping off
- 1½ tsp baking powder
- ½ tsp salt
- 2 eggs
Instructions
- Preheat and Prepare: Preheat your oven to 450°F (230°C/Gas Mark 8). Grease a 7 or 8-inch (180-205mm) cake tin.
- Prepare the Apples: Peel, core, and chop the apples into various sized rough chunks.
- Mix Dry Ingredients: Sift flour, baking powder, and salt into a bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar.
- Combine: Work in the eggs, then add the apple chunks and mix well.
- Fill the Tin: Turn the chunky mix out into the prepared baking tin.
- Top with Sugar: Sprinkle the 1 oz (30g) of sugar on top to form a sweet crust.
- Bake: Place in the oven and bake for 45 to 50 minutes until golden brown. If the top starts to brown too quickly, cover the top of the tin with foil, removing it a few minutes before the end.
- Cool and Dry: Leave to cool in the tin for 10 minutes before placing it on a wire rack. If the base appears a little too moist, place the cake back in the oven upside down to allow it to dry a bit.
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