West country apple cake

Indulge in a West Country tea-time treat with Ed Baines' caramelised apple cake, served with lashings of clotted cream
By Ed Baines
West country apple cake
  • Rating:
  • Serves: 6-8
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: easy


For the apples

  • 225 g crisp eating apples
  • 50 g unsalted butter
  • 1 tbsp caster sugar

For the cake

  • 100 g unsalted butter
  • 100 g sugar
  • 1 eggs, large
  • 225 g plain flour
  • 1.5 tsp baking powder
  • 1 pinches salt
  • 2 tbsp calvados or apple brandy
  • 4 tbsp brown sugar


1. Preheat the oven to 180C/gas 4. Peel and core the apples and cut into small chunks. 2. Fry the apples in butter and caster sugar until caramelised. Leave on one side while you make the cake. 3. Beat the butter and sugar in a mixing bowl until light and fluffy. 4. Gradually add the egg, beating well. Sift together the flour, baking powder and salt, and fold into the cake mixture with the apples. 6. Transfer to a greased, base-lined 20cm round cake tin and bake for 50 minutes, or until the cake is firm to the touch. 7. Leave the cake for 5 minutes before turning out. While still warm, pour over the apple brandy. Dust the top of the cake with brown sugar and glaze with a chef's blow-torch. 8. Cut the cake into wedges and serve with dollops of clotted cream.

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