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I had a real bumper crop of Bramley Apples last year, to me they are the perfect cooking apple making just the best pies and are great for apple sauce.
I sometimes peel & slice them, lay them on a parchment lined tray, sprinkle over some caster sugar a freeze. When they're frozen bag them up ready to use as you will. I also like to make chutneys and as I have used here ...just stewed unsweetened and frozen to use in so many different recipes.
This isn't the traditional Apple Sauce cake with no butter or eggs.....tried it a few times....so dry and bland. If you're going to bake a cake why not make it worth your while and eat something delicious...not just make do with saving a few calories. It's not for everyday....but once and a while a piece of cake is a real treat.
Line a loose bottomed 9" tin with parchment
1 cup of unsweetened apple sauce from tart cooking apples (Bramleys)
8oz/ 250g butter
6oz/175g dark brown sugar
4oz/125g SR wholemeal flour
4oz/125g SR white flour
1tsp ground cinnamon
pinch of salt
2 tbsp oatbran or Flaxseed flakes
4oz/125g Raisins or Sultanas
4oz /125gskinned hazelnuts, chop half of them and leave the remainder whole for decorating the top of the cake
2 eggs beaten
2 small eating apples, peeled, cored and thinly sliced to top the cake
Demerara sugar to sprinkle over
you will need a piece of foil, doubled over to fit loosely over the top of the cake tin.
Set the oven to 160c 325f gas 3
This is made with the rubbing in method so
Place the sieved flours into a large mixing bowl with the salt, oatbran and the cinnamon.
Add the butter and rub in together
Add the raisins/sultanas, dark brown sugar, the chopped hazelnuts mix together
Add the beaten eggs and the apple sauce & lightly combine everything together
Pour into your prepared tin
Arrange the apple slices and remaining hazelnuts on the top of the cake
Sprinkle over around 1 tbsp demerara sugar.
Loosely place the foil over the cake tin and bake for approximately 1 hour 15 minutes.
Remove the foil turn the oven down to 140c/275f/gas 1 and bake for another 15 minutes.
Check that there's no middle wobble going on.....if not insert a metal skewer ...it should come out cleanish....this is a moist cake... remember
My cake took a total of 1 hour 35 minutes but as all ovens very it could vary 15 minutes each way. Just keep your eye on it
Leave in the tin but place on a cooling tray.
I left mine for several hours before removing this moist cake from it's tin and I removed the parchment just before serving.
Store in the bottom of the fridge in a polythene box....it should keep for several days, it will also freeze perfectly well until required.
If you would like more posts like this then please help & leave me a comment below