Welsh Apple Cake

Course: Afternoon tea, Dessert

Cuisine: Welsh

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: -12 slices

Calories: 357kcal

Author: Jacq

This Welsh Apple Cake is a family favourite tea time bake that is very easy to prepare with just 5 everyday ingredients, and makes good use of a few apples that need using up.

Print Recipe

US Customary - Metric

Equipment

Mixing bowl
mixing spoon
paring knife
cutting board
shallow cake pan [about 8-9 inch diameter or a similar sized square pan]
parchment or baking paper [for lining the cake pan]
cooling rack

Ingredients

275 grams self-raising flour [self-rising flour]
150 grams margarine [use one suitable for baking, we use Stork baking spread]
150 grams soft brown sugar
4 medium apples [peeled, cored, and chopped into very small pieces, use any ordinary eating, dessert apples, our 4 apples weighed 480 grams before prepping. Once peeled and cored we had 270 grams (2 ½ cups) of chopped apple]
80 mililitres milk [such as soya or oat milk, or your usual milk]

Instructions

Preheat the oven to 160 Fan, 180C, 350 Fahrenheit, or Gas 4.

Prepare the cake pan by greasing it with some margarine and lining with baking parchment.
Add the flour to a mixing bowl along with the margarine broken into little bits.
275 grams self-raising flour, 150 grams margarine
Using your fingertips rub the margarine into the flour until it resembles rough breadcrumbs.
Stir through the sugar.
150 grams soft brown sugar
Stir through the chopped apples pieces.
4 medium apples
Pour in the milk and mix into a stiff batter.
[Please note: The original recipe states to add milk to the cake mixture until a ''fairly stiff dough'' is formed. We found that 80 millilitres was enough but depending on the humidity of your kitchen or type of flour, you may require a little less milk. Slowly add the milk to the batter and stir until the mixture is quite stiff. You may not require all the milk. Have a look at our step by step photos above this recipe for photo guidance of the texture of the cake batter.].
80 mililitres milk
Scoop the batter into the cake pan and level it out evenly.
Bake on the middle shelf of the oven for around 35-40 minutes. Check fan ovens a few minutes earlier as they tend to bake faster.
The cake is ready when it is golden, firm, and a skewer popped in the middle comes out clean.
Cool in the pan for about 30 minutes before removing to a cooling rack.
Enjoy warm or at room temperature with pouring cream or whipped cream, hot custard, or a scoop of ice cream. Or on its own with a nice cup of tea.

Notes

This cake can be wrapped in parchment or greaseproof paper and stored in a cake tin for up to 3-4 days. It can also be stored well wrapped and kept in the refrigerator if your kitchen is quite warm.
The cake will have crisp edges on the day of baking that will become more moist as its stored. If desired the edges can be re-crisped by following the reheating guide below.
The cake can be frozen, wrapped with food wrap and a second layer of kitchen foil or popped into a freezer safe bag, and frozen for 3-4 months.
You can eat this apple cake either warm from the oven, at room temperature, chilled from the refrigerator, or warmed up in the oven.
Enjoy a slice with some pouring or whipped cream, hot custard, or a scoop of ice-cream.
To reheat the cake place it into the oven a notch below the cooking temperature, and reheat for 5-10 minutes, or until warmed up. If your concerned the cake may brown too much, it can be covered in kitchen or aluminium foil.
You can use any type of apples for this recipe - dessert or eating apples. We used Royal Gala which are sweet and tangy.
We used 4 medium apples that weighed 479 grams before preparing, once peeled and cored the yield reduced to - 270 grams [2 ½ cups].
Imperial weights for the ingredients stated within the ''Welsh Country Cookery'' book by Bobby Freeman, - 10 oz self-raising flour, 5 oz butter, 5 oz brown sugar, 1 Ib cooking apples, and milk to mix.

Nutrition