This warm apple cake is packed with apples and is super moist. It's not overly sweet and great to serve warm as a dessert with a scoop of ice-cream. Or you can skip the ice cream and have as an afternoon treat with your tea or coffee.
Grease and line a 9-inch square cake pan with an overhang on 2 sides to lift the cake once cooked – I like to use a silicone pan for easy release
Spiced Crumble
Prepare the spiced crumble by cutting in the butter with a fork until you have a crumbly mixture and set aside
Apples
Peel, core and chop the apples into 1/2 inch chunks
Mix in the lemon zest
Cake
Mix the dry cake ingredients together in a bowl and fold in the apples
In a separate bowl, mix the wet cake ingredients with a whisk until smooth
Add the wet ingredients to the dry ingredients and fold in until just blended – don’t over mix
Pour the batter into your prepared pan and sprinkle with the spiced crumble mixture
Bake for 35 minutes or until a skewer inserted into the centre comes out clean
Allow to cool for 15 minutes in the pan, then very carefully lift the cake from the pan using the parchment overhang and place on a wire rack to finish cooling
Finishing
Once the cake has cooled completely, mix the glaze ingredients together and stir until smooth. Add more water if needed
Drizzle over the cake
Notes
2 apples should yield about 2 cups of diced applesUse apples such as Northern Spy or AmbrosiaThe large volume of apple used will make it easy to break, so take extra care when lifting
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.