This is one of those cakes that doubles as a perfect dessert for dinner guests. Whether you serve it warm with a dollop of creme fraiche or clotted cream – or even ice cream, while you’re at it, because who doesn’t love that? – it’s also delicious served up with a cuppa and a chat. And after all the social distancing, it could just be that the cuppa and chat are the most precious accompaniments of all.

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A glazed apple and blueberry cake on a china plate, one slice removed and served on a tea pate next to it
Yield: 12

Wendy's Apple and Blueberry Cake

Prep Time: 15 minutes
Cook Time: 55 minutes
Finishing Time: 10 minutes
Total Time: 1 hour 20 minutes

Ingredients

  • 8 oz/225g self-raising flour, sifted
  • 1/2 teaspoon of salt
  • 4 oz/115g butter
  • 6 oz/170g granulated sugar (preferably golden)
  • 2 large free-range eggs - beaten
  • 2 granny smith apples, peeled, cored and sliced
  • 4 oz/115g blueberries
  • 6 oz/170g apricot jam
  • 1 tablespoon lemon juice

Instructions

  1. Preheat oven to 190C (or 170C if fan oven), gas mark 5, then grease and cover the bottom of an 8“ springform cake tin with greaseproof paper.
  2. Add the butter to the self-raising flour and salt and rub in until the mixture looks like fine breadcrumbs. 
  3. Add 4 oz/115g of the sugar (i.e. not all of it!) and eggs and stir well.
  4. Spread half the mixture in a thin layer in the tin then layer sliced apples and blueberries over the mixture (leave some fruit to one side to decorate the top of the cake)
  5. Sprinkle in the remaining 2 oz sugar, spoon in the rest of the cake mixture. Add the remaining apple slices and blueberries and press them gently into the mixture.
  6. Bake for 45 - 55 minutes or until risen and firm to the touch. Insert a skewer into the middle of the cake - if it comes out clean then the cake is cooked.
  7. Cool in the tin for 10 minutes then take out and cool on a rack
  8. Warm the jam and lemon juice in a small pan until evenly combined. Sieve the liquid and while it is warm, brush it over the top of the cake. Serve immediately.

Notes

Hot tip - great served with dollops of creme fraiche as a dessert, but just as delicious served with a nice cuppa!

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 252Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 392mgCarbohydrates: 41gFiber: 1gSugar: 23gProtein: 3g

Nutritional data provided is a guideline and will vary according to precise ingredients used and how large your home-made portions are.

© Kettlewell Scarecrow Festival
Cuisine: British / Category: Cakes and biscuits