Table of Contents
Introduction
There’s something truly magical about the aroma of a freshly baked apple cake wafting through your home. The sweet scent of cinnamon and spices mingling with the rich, fruity essence of apples creates an atmosphere of comfort and warmth that’s simply irresistible. Among the many apple cake variations, the Apple & Sultana Cake stands out as a true masterpiece that balances sweetness and spice in perfect harmony.
This exceptional cake combines the tartness of fresh apples with the natural sweetness of plump sultanas, creating a moist and flavorful treat that’s perfect for any occasion. Whether you’re hosting an afternoon tea, preparing a special dessert for family dinner, or simply craving something sweet to accompany your coffee, this Apple & Sultana Cake is guaranteed to impress.
Inspired by the baking techniques of renowned British baker Mary Berry, this recipe has been refined to create a cake that’s not only delicious but also foolproof. The combination of diced apples and sultanas ensures a moist texture that stays fresh for days (though it rarely lasts that long!). The addition of warm spices like cinnamon, nutmeg, and mixed spice elevates the flavor profile, creating a cake that tastes like comfort in every bite.
What makes this cake truly special is its versatility. It can be enjoyed warm from the oven with a scoop of vanilla ice cream for a decadent dessert, or at room temperature with a cup of tea for an afternoon treat. The flavors actually develop and improve over time, making it an excellent make-ahead option for busy hosts.
In this comprehensive guide, we’ll walk you through everything you need to know to create this delightful Apple & Sultana Cake in your own kitchen. From selecting the perfect apples to mastering the mixing technique, you’ll discover all the tips and tricks to ensure your cake turns out perfectly every time.
Apple & Sultana Cake
Ingredients
- 3 medium apples peeled, cored, and diced (about 300-350g)
- 225 g unsalted butter melted
- 220 g granulated sugar
- 50 g light brown sugar loosely packed
- 2 large eggs beaten
- 1 teaspoon vanilla extract
- 300 g plain all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon mixed spice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 150 g sultanas
- 60 g chopped walnuts optional
Why You’ll Love This Apple & Sultana Cake
Before diving into the recipe, let’s explore why this Apple & Sultana Cake deserves a permanent spot in your baking repertoire:
- Perfect Balance of Flavors: The natural sweetness of apples and sultanas is complemented by warm spices, creating a balanced and nuanced flavor profile.
- Incredibly Moist Texture: The fresh apples and sultanas release moisture during baking, ensuring your cake stays deliciously moist for days.
- Versatile Serving Options: Enjoy it plain, dusted with powdered sugar, or dressed up with cream or ice cream for different occasions.
- Make-Ahead Friendly: The flavors actually improve over time, making this an excellent cake to prepare a day before serving.
- Seasonal Adaptability: While perfect for autumn when apples are at their peak, this cake is enjoyable year-round and can be made with any apple variety.
- Crowd-Pleaser: The familiar, comforting flavors appeal to all age groups, making it perfect for family gatherings.
- Beginner-Friendly: Despite its impressive results, the recipe is straightforward and forgiving, making it suitable for bakers of all skill levels.
Now that you’re convinced this cake deserves a try, let’s gather our ingredients and get baking!
Ingredients
For a perfect Apple & Sultana Cake that serves 10-12 people, you’ll need:
For the Cake Batter:
- 3 medium apples (approximately 300-350g / 10.5-12 oz when peeled, cored, and diced)
- 225g (1 cup) unsalted butter, melted
- 220g (1 cup) granulated sugar
- 50g (1⁄4 cup) light brown sugar, loosely packed
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 300g (2 cups) plain all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon mixed spice (or pumpkin pie spice)
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon salt
- 150g (1 cup) sultanas
- 60g (1⁄2 cup) chopped walnuts (optional)
For Serving (Optional):
- Powdered sugar for dusting
- Vanilla ice cream, custard, or whipped cream
Equipment:
- 24cm (9.5-inch) springform pan
- Parchment paper
- Large mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- Apple peeler and corer (optional but helpful)
Selecting the Perfect Apples
The type of apples you choose will significantly impact the flavor and texture of your cake. Here are some considerations:
Best Apple Varieties for Baking:
- Granny Smith: Provides tartness that balances the cake’s sweetness
- Honeycrisp: Offers a perfect balance of sweetness and acidity
- Braeburn: Holds its shape well during baking
- Jonagold: Delivers excellent apple flavor and pleasant texture
- Pink Lady: Provides both sweetness and subtle tartness
For the best results, use a mixture of apple varieties to create complexity in flavor. Aim for apples that are firm and fresh, avoiding any that are mealy or overly soft. The apples should be peeled, cored, and diced into approximately 1cm (½-inch) pieces for even distribution throughout the cake.
Step-by-Step Instructions
Follow these detailed instructions for a perfect Apple & Sultana Cake every time:
1. Prepare Your Ingredients and Equipment
- Preheat your oven to 170°C (325°F) for conventional ovens or 150°C (300°F) for fan/convection ovens.
- Grease a 24cm (9.5-inch) springform pan and line the bottom with parchment paper.
- Take the eggs out of the refrigerator to reach room temperature.
- Melt the butter and allow it to cool slightly.
- Peel, core, and dice the apples into approximately 1cm (½-inch) cubes.
2. Mix the Wet Ingredients
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
- Add the beaten eggs one at a time, whisking well after each addition to ensure they’re fully incorporated.
- Stir in the vanilla extract.
- Fold in the diced apples, ensuring they’re evenly coated with the butter-sugar mixture.
3. Combine the Dry Ingredients
- In a separate bowl, sift together the flour, baking soda, cinnamon, mixed spice, nutmeg, and salt.
- This sifting process is important as it aerates the flour and ensures even distribution of the leavening agent and spices.
4. Mix the Batter
- Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula.
- Mix until just combined – overmixing can result in a dense, tough cake.
- When the flour is almost completely incorporated, add the sultanas and chopped walnuts (if using).
- Fold these in gently to ensure even distribution.
5. Bake the Cake
- Pour the batter into the prepared springform pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the center comes out clean with just a few moist crumbs.
- If the top of the cake starts to brown too quickly, loosely cover it with aluminum foil after about 35-40 minutes of baking.
6. Cool and Serve
- Once baked, remove the cake from the oven and allow it to cool in the pan for 15-20 minutes.
- Run a knife around the edge of the cake to loosen it, then release the springform ring.
- Transfer the cake to a wire rack to cool completely (about 1-2 hours).
- Once cooled, dust with powdered sugar if desired.
- Serve as is, or with a dollop of whipped cream, a scoop of vanilla ice cream, or warm custard.
Tips for Success
To ensure your Apple & Sultana Cake turns out perfectly every time, keep these professional tips in mind:
Ingredient Tips:
- Room Temperature Eggs: Eggs at room temperature incorporate more easily into the batter, creating a lighter texture.
- Sultana Preparation: If your sultanas seem dry, soak them in warm water or apple juice for 15 minutes before draining and adding to the batter.
- Apple Size: Cut apples into consistent pieces for even baking. Pieces that are too large may remain firm, while very small pieces might disappear into the batter.
- Butter Quality: Use good quality unsalted butter for the best flavor. Melting the butter (rather than creaming it) contributes to the cake’s moist, dense crumb.
Baking Tips:
- Don’t Overmix: Mix the batter until the ingredients are just combined. Overmixing develops gluten, resulting in a tougher cake.
- Oven Temperature: Use an oven thermometer to verify your oven temperature, as many ovens run hotter or cooler than indicated.
- Baking Time: Start checking for doneness at the 45-minute mark by inserting a skewer into the center. The cake is done when the skewer comes out with a few moist crumbs but no wet batter.
- Cooling Process: Allow the cake to cool in the pan initially, as it’s quite moist and needs time to set before removing the springform ring.
Storage and Serving Tips:
- Peak Flavor: While delicious on the day it’s made, this cake often tastes even better the next day as the flavors develop and meld.
- Storage: Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week.
- Freezing: The cake freezes beautifully for up to 3 months. Wrap individual slices or the whole cake (undecorated) in plastic wrap and aluminum foil before freezing.
- Reheating: To serve warm, microwave individual slices for 15-20 seconds or warm in a 160°C (320°F) oven for 10 minutes.
Variations and Substitutions
One of the joys of this recipe is its adaptability. Here are some delicious variations to try:
Fruit Variations:
- Apple and Pear: Replace half the apples with ripe but firm pears for a subtle flavor variation.
- Apple and Cranberry: Substitute half the sultanas with dried cranberries for a tart contrast.
- Apple and Date: Replace sultanas with chopped dates for a rich, caramel-like sweetness.
Spice Variations:
- Cardamom: Add 1/4 teaspoon of ground cardamom for a fragrant, exotic twist.
- Ginger: Include 1 teaspoon of ground ginger for a warming, spicy note.
- Orange Zest: Add the zest of one orange to brighten the flavors.
Dietary Adaptations:
- Gluten-Free: Substitute the all-purpose flour with a good quality gluten-free flour blend. Add 1/2 teaspoon of xanthan gum if your blend doesn’t include it.
- Dairy-Free: Replace the butter with coconut oil (use 200g instead of 225g) for a different but equally delicious flavor profile.
- Reduced Sugar: The sugar can be reduced by up to 25% without significantly affecting the texture, especially if your apples are naturally sweet.
Nutritional Information
While this cake is undoubtedly a treat, it’s worth noting that it contains wholesome ingredients like fresh apples and dried fruit. Here’s an approximate nutritional breakdown per slice (assuming 12 slices per cake):
- Calories: Approximately 320-350 per slice
- Fat: 15-18g (with saturated fat around 8-9g)
- Carbohydrates: 45-48g (with sugars around 30g)
- Protein: 4-5g
- Fiber: 2-3g
The presence of apples provides vitamins and dietary fiber, while the sultanas contribute additional fiber and minerals. The walnuts, if included, add healthy fats and protein.
DINNER
LUNCH
CAKE
BREAKFASTFor more amazing recipes, be sure to check out our other sections to explore a variety of ideas that will enrich your cooking experience. Each section offers its own unique flavors to ensure a delightful culinary journey:
- Easy and Quick Recipes: A collection of dishes that guarantee delicious meals with minimal effort and time.
- Healthy Recipes: Discover healthy and delicious options that fit your lifestyle.
- Desserts: A diverse selection of sweets that will add a special touch of sweetness to your table.
- Lunch Recipes: Tasty lunch ideas that you can easily prepare to delight your family.
- Dinner Recipes: Delicious and easy-to-make recipes that will make your dinner a memorable occasion.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! In fact, this cake often tastes better the day after baking as the flavors have time to develop. Store it in an airtight container at room temperature.
Why did my cake sink in the middle?
This can happen if the cake is underbaked or if the oven door was opened during the first 30 minutes of baking. Make sure to test for doneness with a skewer and avoid opening the oven door unnecessarily.
Can I use dried apples instead of fresh?
Fresh apples are essential for this recipe as they provide moisture. Dried apples would create a significantly different texture and would require additional liquid in the recipe.
Is it necessary to peel the apples?
Yes, peeling is recommended. Apple skin can become tough during baking and may affect the cake’s texture. However, if you prefer, you can leave small amounts of peel on for color and added nutrition.
Can this cake be made in a different size pan?
Yes, but you’ll need to adjust the baking time. A larger pan will require less time, while a smaller, deeper pan will need more time. Always test with a skewer for doneness.
Conclusion
The Apple & Sultana Cake represents the perfect marriage of simplicity and sophistication. Its straightforward preparation belies the complex flavors that develop during baking – the tartness of the apples, the sweet chewiness of the sultanas, and the warming embrace of the spices.
This cake holds a special place in home baking for good reason. It’s reliable and forgiving, making it accessible for novice bakers, yet the results are impressive enough to satisfy experienced cooks. Its versatility means it can be dressed up for special occasions or enjoyed simply as an everyday treat.
Perhaps what makes this cake truly special is how it connects us to time-honored baking traditions. As you slice into your warm Apple & Sultana Cake, you’re partaking in a culinary experience that has brought comfort and joy to countless kitchens across generations.
So gather your ingredients, preheat your oven, and prepare to fill your home with the irresistible aroma of baking apples and warm spices. This Apple & Sultana Cake isn’t just a recipe – it’s an experience to be savored and shared with those you love.