Spiced apple & pecan cake

Name: Spiced apple & pecan cake
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 8
Ingredients: 175 g butter, softened, plus a little for greasing; 3 eating apples; ½ lemon, juice; 175 g light brown muscovado sugar; 175 g self-raising flour; 2 tsp ground cinnamon; 3 mixed size free range eggs, beaten; 2 tbsp milk; 150 g pecan nut halves, roughly chopped; 150 g sultanas

Alison Oakervee's recipe is an old family favourite. It’s a lovely autumnal cake, with warm flavours of cinnamon, nuts, apple and brown sugar. It’s just as delicious with a cup of tea or coffee as it is with vanilla ice cream, crème fraîche or Greek yogurt after Sunday lunch. It’s easy to make, and freezes well, so if you’re part of a smaller household, you can enjoy a slice or two now, then save the rest for later.

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Vegetarian

Serves8
CourseCake
Prepare15 mins
Cook1 hr 20 mins
Total time1 hr 35 mins
Pluscooling

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175g butter, softened, plus a little for greasing
3 eating apples
½ lemon, juice
175g light brown muscovado sugar
175g self-raising flour
2 tsp ground cinnamon
3 mixed size free range eggs, beaten
2 tbsp milk
150g pecan nut halves, roughly chopped
150g sultanas

Preheat the oven to 180ºC, gas mark 4. Grease a deep 20cm round, loose-bottomed or springform cake tin and line with baking parchment. Peel and core the apples, then cut two and a half into small chunks and thinly slice the remaining half. Toss with a squeeze of lemon juice, keeping the slices separate.
Place the butter into a large bowl with the muscovado sugar, then beat together with an electric handheld mixer or stand mixer until pale and fluffy. Add the flour and cinnamon with the beaten eggs and milk, then mix until well combined and smooth.
Stir the apple chunks into the cake mix with the pecans and sultanas, then spoon into the prepared cake tin. Level out the surface using the back of a spoon, then scatter over the reserved apple slices.
Bake for 1 hour 15 minutes-1 hour 20 minutes or until risen, dark golden and a skewer comes out clean when inserted in the middle of the cake. Cover with a square of baking parchment if the top is browning and beginning to catch before it’s ready.
When the cake is cooked, scatter the top with 1 tbsp caster sugar, if liked, allow to stand for 10 minutes in the tin, then transfer to a cooling rack. Serve warm or at room temperature with a spoonful of crème fraîche or Greek yogurt on the side, if liked.

Typical values per serving when made using specific products in recipe