My Easy Apple Cake is deliciously moist, and just a little bit fancy thanks to those boozy rum sultanas.
It’s the kind of cake that is super simple to make, perfect for a weekend bake or when you want something comforting with your cup of tea. The rum adds a lovely warmth without being overpowering, and the apples keep it beautifully tender. Serve it on its own, or go all out with some ice cream or custard on the side.
If you’ve got time, it’s worth soaking the sultanas a few hours ahead or even overnight if you can. The rum plumps them up beautifully and gives the cake that lovely rich, mellow flavour. Just pop them in a small bowl, pour over the rum, and cover until you’re ready to bake. If you’re short on time, don’t worry, even a quick 30-minute soak makes a difference.
If you’d prefer a no-alcohol version, you can soak the sultanas in apple juice or tea or skip the soaking stage altogether. It’s still just as tasty!
We were away for the weekend when I got a message from my neighbour asking if I wanted some cooking apples. I don’t even know why they ask me anymore because the answer is always YES and this time was no different.
I wanted something that was quick, easy and made with pantry staples and this apple cake ticked all the boxes. I tried it first with sultanas straight from the packet which was good but when I tested the recipe again with rum-soaked sultanas it was next level delicious. Best of all, it freezes really well so you can bake one now and stash it away for later! Nom, nom!
With simple ingredients and big flavour, this bake is proof that cake doesn’t need to be fancy to be delicious!
Have you got a favourite apple recipe? How would you serve yours – warm with custard or cold with a cuppa?
Serves 8
Ingredients
100g sultanas
2 generous tablespoons of rum
115g unsalted butter, chilled
225g self-raising flour
2 teaspoons ground cinnamon
115g light brown sugar
1 large egg
6-8 tablespoons ilk
225g Bramley or Granny Smith apples, peeled, cored and chopped
2 tablespoons demerara sugar (optional)
How to – Traditional
- Preheat oven to 180C/160C fan-forced. Grease and line the base and sides of a 20cm tin with baking paper. The tin should be about 7cm deep but if it’s deeper or slightly shallower it’s fine.
- Place the sultanas in a bowl with the rum and give a gentle stir. Set aside to soak for at least half an hour but ideally for an hour or two.
- In a large bowl, mix the flour and cinnamon together and then add the butter. Rub the butter into the flour mixture with your fingers until it’s like fine breadcrumbs.
- Stir through the sugar and beat in the egg and gradually add in the milk until you have a smooth thick batter.
- Add the chopped apple and the sultanas (including any rum) to the mixture and stir gently to combine.
- Tip the batter into the prepared tin and level it out. Sprinkle the demerara sugar over the top and bake for 40-50 minutes until the cake is nice and golden and a skewer inserted into the middle of the cake comes out clean.
How to – Thermomix
- Preheat oven to 180C/160C fan-forced. Grease and line the base and sides of a 20cm tin with baking paper. The tin should be about 7cm deep but if it’s deeper or slightly shallower it’s fine.
- lace the sultanas in a bowl with the rum and give a gentle stir. Set aside to soak for at least half an hour but ideally for an hour or two.
- Roughly chop the apples and place in TM bowl. Chop for 1-2 seconds on speed 4.5 Set aside. Don’t worry about washing the bowl.
- Add the flour and cinnamon and mix for 5 seconds on speed 5.
- Add the butter and mix for 10 seconds on speed 6. Scrape down the sides of the bowl. The mixture should look like fine breadcrumbs. If necessary, mix again for another 5 seconds on speed 6.
- Add the brown sugar, egg and 6 tablespoons of milk. Mix for 10 seconds on speed 4. If the mixture if too stiff, add another 1-2 tablespoons of milk and mix for 5 seconds on speed 4.
- Add the chopped apple, sultanas (including any rum) to the TM bowl and combine for 10 seconds on reverse speed 3. If necessary, fold through with the spatula.
- Tip the batter into the prepared tin and level it out. Sprinkle the demerara sugar over the top and bake for 40-50 minutes until the cake is nice and golden and a skewer inserted into the middle of the cake comes out clean.
