Delicious spiced double Devon Apple Cake

I called this a ‘double’ apple cake because it uses two types of apple and the two spices which I think go best with apples. Use whatever local dessert apples you can find on top give that delicious sweetness, colour and texture, while the sharpness of the bramley apples will be lovely in the cake. Using a microwave oven to cook them means you don’t have to add any sugar or liquid, resulting in a purée that has pure bramley flavour.

Ingredients for 28cm cake tin


4 dessert apples

55g unsalted butter, melted

70g soft light brown sugar

15g plain flour

1 tsp ground ginger

1 tsp ground cinnamon

For the cake

200g softened butter

200g caster sugar

3 large eggs, beaten

275g self raising flour

85g sultanas

120g bramley apple purée

1 tsp ground ginger

1 tsp ground cinnamon

10ml vegetable oil

What to do:

Pre-heat the oven to 160°C.

Line your cake tin with baking parchment paper.

Make the topping by peeling, coring, quartering and slicing the apples finely.

In a bowl mix the apple with the other topping ingredients and set aside.

Peel, core and slice a large Bramley apple and cook it in a microwave oven on full power until it turns to a purée when you bash it with a fork. Allow to cool.

Cream together the sugar & butter until light and fluffy.

Gradually add in the egg.

Sieve on the flour, cinnamon & ginger. Stir in until you have a homogenous mixture.

Stir in the oil & sultanas and Bramley purée.

Smooth the cake mixture into your prepared tin and then scatter the topping mixture on top and press down a little

Bake in the middle of the oven for approximately 40 minutes at 160°C.

Bon appétit!