When life gives you apples...

...make apple cake!

Like most years the apple trees in our garden have given us more than enough apples, so much so that if you come to my house you won't leave until you've been asked if you want a bag of apples to take home.

So my Mum's got more creative with ways to use them up including apple and blackcurrant jelly/jam, apple and rhubarb jam, and apple cake. Which is delicious.

The recipe came with a Jordans flour pack many years ago.

And here it is with a few of my Mum's alterations. 

Ingredients

(For sponge base)

5 oz/125g plain wholewheat flour

4 oz/100g butter or margarine

2 eggs

4 oz/100g brown sugar

1tsp baking powder

Apple juice to mix

For topping

2 large cooking or eating apples

1 tablespoon of granulated or caster sugar

1 tsp cinnamon

Method

Sponge:

Cream fat and sugar until soft and fluffy. Beat in eggs gradually. Mix flour and baking powder and fold in water or fruit juice to make a soft mixture. Put into greased tin and spread evenly.

Topping:

Cut apples into quarters' peel, core and trim. Slice finely into crescents. Arrange these in overlapping rows to cover top of raw cake mix. Sprinkle top with mixture of cinnamon and sugar to taste.

Bake in moderate oven 375-400oF/ Gas mark 4-5 for 30 to 40 minutes until cake mix is cooked. Cut into wedges, following the lines of apples.

And you don't have to feel bad about eating cake, because there's fruit in it!