Apple and brown sugar cake


This is a really good cake, I only wish I could make you taste some across the screen and you would see how muscovado and apples were meant to be.  A simple cake that follows the measurements of a Victoria sponge of equal parts sugar, flour and butter.  I’ve used  all-in-one method and the only time consuming step is cutting up two apples into little squares.


It may seem just a little finishing touch of adding the slices of apple on top but it’s also there to add a contrast of texture as the little apple cubes inside the cake will soften and blend into the sponge.

You can make these cakes in muffin cases or an 20cm / 8 inch size cake tin.

apple & brown sugar cake

Whisk the butter, sugar, flour until well combined about 2 minutes.  Add the chopped apple, milk, lemon rind and vanilla extract and fold it in well.  Divide the batter into the prepared tins.



Apple and brown sugar cake

Pre-heat oven to fan 170˚C / 190C / 375˚F / gas 5

  • 225g  /  1 cup  plain flour
  • 225g  /  1 cup plus 1 tablespoon light muscovado sugar or brown sugar
  • 225g  /  2 sticks butter at room temperature
  • 4 eggs
  • 8g /  2 teaspoon of baking powder
  • 5ml  / 1 teaspoon of vanilla extract

Whisk all of these together until the batter is well blended using an electric whisk for about 2 minutes.

  • 30-45ml  /  2-3 tablespoons of milk
  • 3  eating apples like granny smiths, 2 apples peeled and chopped into small cubes. Third apple for decorating leave the skin on and don’t slice it until last minute
  • 1 lemon finely grated rind

Add the milk until the mixture is looser, falls off a spoon easier, then fold in the chopped two apples and lemon rind, mix well with a spoon. Spoon the mixture into the prepared tins or muffins cases.

Bake the small tins and muffins cases for 20-25 mins, for a 20cm / 8inch cake tin bake for 30-40mins.