I adapted this recipe to take to Manchester for the Radio 4 Woman’s Hour program on 13th May 2011. Talking about’ Supper Clubs’. Sorry about the imperial measurements but the recipe is a few years old and I still often work in the old school way.
Ingredients
2 large Cooking Apples or 6 medium dessert Apples
18 oz Plain Flour
2 tbsp Baking Powder
2 tsp Ground Cinnamon
12 oz Soft Brown Sugar
8 oz Butter – melted
8 tbsp Milk
1 x 150 g Vanilla Yogurt (non low fat if possible as it’s too runny)
2 Medium Eggs
Method
Grease and line an 8 ins loose bottom round tin.
Combine all the dry ingredients into a bowl. Peel and grate the Apples and drain off excess juice from the Apples roughly about a small cup full. This prevents the batter becoming too runny. Put the juice to one side and drink it later.
Add the grated Apple to the dry ingredients and rub through your fingers until as much of the grated Apple is coated in flour etc. This prevents clumps of Apple when the cake is baking.
When the melted butter has cooled, add the Yogurt, Eggs, Milk and combine together. Then add this mixture to the Apple and dry ingredient mixture and using a wooden spoon, mix until well combined. Do not over beat.
Pour the batter into the prepared tin and bake in a pre heated oven, middle shelf at 170 deg Fan assisted oven for 70 mins. Cover the top of the cake with greaseproof paper whilst baking to prevent over baking. Checking the cake after 50 mins as all ovens are different and if necessary bake at a further 10 mins intervals until the skewer comes out clean when placed into the cake.
Frosting
3oz Very Soft Butter
6oz Full Fat Cream Cheese.
Don’t use Low fat Cream Cheese as this does not hold very well when mixed.
12 oz Icing Sugar Sifted
1 tsp Cinnamon
Beat the softened butter first until just smooth, this prevents lumps when you add the cream cheese.
Add the cream cheese to the Butter and with a hand mixer, mix until combined and smooth.
Add the Cinnamon and gradually add the sifted icing Sugar until all the mixture is nice, thick, smooth and creamy.
You can either fill the cake (When Cooled) with some of the frosting or serve separately with a slice of cake.
