This is the cake I made last Sunday, when home in north London had more snow that I can remember in a good while. It is a hug of a cake, best eaten while still warm from the oven.
110g unsalted butter
450g bramley or other cooking apple
275g plain flour
4 tsp baking powder
2 tsp ground cinnamon
150g light muscovado sugar
2 large eggs
175ml whole milk + 1 tbsp
12 – 15 walnut halves
2 tsp caster sugar
Preheat the oven to 180C.
Use 10g of the butter to grease a 20cm cake tin. Line its base and sides with baking paper, making sure the paper comes a few cms above the top of the tin to protect the cake top from getting too dark.
Melt the rest of the butter in a pan over a gentle heat, and set aside.
Sift the flour, baking powder, salt and cinnamon into a large mixing bowl. Stir in the sugar. Peel, core and chop quite small the apples; then add those to everything in the bowl too.
Beat the eggs and add to the milk, then beat in the cooled melted butter. Stir all that into the apple mix. Spoon the mix into the cake tin, smooth its top, and gently press in the walnut halves in whatever pattern you fancy.
Bake for 50 mins to 1 hour. It is done when just a few crumbs come out on skewer stuck into its middle. Then reduce the oven to 150C. Mix the remaining 1 tbsp of milk with the caster sugar, brush that over the cake, and return to the oven for 3 mins.
Cool it in its tin on a wire rack – remembering it is best eaten when not quite cool. That said, it keeps just fine for a good few days in an airtight tin.