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Sticky Apple Cake Recipe from The Great British Bake Off: Get Baking for Friends and Family

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Sticky Apple Cake

For flavour, use a Bramley apple for grating, then use some showy pink-skinned apples for the topping.

 

Sticky Apple Cake

SERVES 8–12

2 pink-skinned apples, cored, halved and thinly sliced

Juice of 1 lemon

1 Bramley apple, peeled, cored and grated

225g unsalted butter, softened

175g light brown soft sugar

100ml maple syrup

4 eggs

2 tsp vanilla extract

350g self-raising flour

2 tsp baking powder

1 tsp ground cinnamon

Demerara sugar, for sprinkling

 

YOU WILL NEED

30 x 23cm traybake tin, greased, then lined with baking paper

 

STEP 1

Heat the oven to 180°C/160°C fan/350°F/Gas 4. Place the sliced pink-skinned apples in a dish and sprinkle them with lemon juice to stop them turning brown.

 

STEP 2

Put the grated apple, butter, soft brown sugar, maple syrup, eggs, vanilla extract, flour, baking powder and cinnamon in a bowl and beat together until smooth. Spoon the mixture into the lined tin and level with a palette knife.

 

STEP 3

Arrange the pink-skinned apple slices in 2 or 3 rows, depending on the size of your apples, on top of the cake batter. Sprinkle generously with Demerara sugar.

 

STEP 4

Bake for about 45 minutes, or until the cake is firm to the touch and a skewer inserted into the centre comes out clean.

 

STEP 5

Remove from the oven and leave the cake to cool in the tin for about 15 minutes, then turn out onto a wire rack, peel off the baking paper and leave to cool completely. Cut into squares or bars to serve.

 

 

This recipe has been taken from The Great British Bake Off: Get Baking for Friends and Family