Leftover apples cake

LeftoverAppleCakeSliceI think we all know by now that I hate food waste. Make that HATE. I won’t prattle endlessly on here about why (athough you can check out this post if you really want to know), except to say that there really is no excuse for it.

This apple cake is just one easy thing you can do to use up leftover apples (because did you know that if we ate all the apples we bought, rather than letting them spoil, we’d save 5.3bn apples per year?). There were a handful of not so delicious, slightly past their best apples eyeing me from the fruit bowl today. I knew in a few days they’d be totally past it, so I decided to make a quick cake to use them up. It’s an adaptation of the Dutch apple cake recipe I posted a few months back, tweaked so that you can put in more apples.

Let me know what you reckon!

Serves 8

Cooking time: 20 mins prep, 1 hr cooking time

What you need

225g butter, softened

225g caster sugar

3 eggs

225g self raising flour

1 tsp ground cinnamon

2 tsp baking powder

2 tsp vanilla essence

½ cup milk

5 medium apples, cored and diced (c 450g)

A little lemon juice

1 tbsp Demerara sugar

Serves 8

Time needed: 30 mins prep, 1 hr cooking

Bake til golden brown

Bake til golden brown

How to make it

  1. Preheat oven to 180˚C, and grease and line a 23cm spring form cake tin.
  2. Next, prepare the apples then toss in a little lemon juice to stop them from going brown.
  3. In a bowl, cream the butter and sugar together until pale and fluffy (I used a fork for this, but it’s much easier and quicker if you use a hand beater).
  4. Add the eggs one at a time, with a little flour. Once well combined and smooth, add the rest of the flour along with the cinnamon, baking powder and vanilla essence and mix gently.
  5. Now stir in the milk to thin the mixture into a batter. It should be slightly thinner than your average cake mixture, but a thicker than pancake batter.
  6. Add the apples and stir to combine thoroughly.
  7. Spoon the mixture into the tin, and shake to distribute evenly. Sprinkle the top with Demerara sugar, then place in the middle of the oven.
  8. Bake for about an hour, until golden on top. It’s ready when a skewer stuck in the centre comes out clean.

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