Originally, this recipe was made in a large traybake but I wanted to change it up a little. I feel it’s better served in slices than squares and decorated really nicely for any occasion, or just for a Sunday!
I used a mix of defrosted blackberries and fresh ones. I had collected some a while ago and froze them and then couldn’t resist collecting some more as they were so sweet.
There’s one cooking apple in the recipe and it’s best to grate it as you get a softer result with your bake rather than chopping it up. I made up an icing with water and a teaspoon of almond extract which I felt worked so well with the apple and blackberries. Of course you can serve this delicious cake with fresh cream if you prefer.
I feel this is a really traditional style cake that could have been passed down from one generation to another. Making it in a bundt tin does just lift it to another level. Any cake looks so special in a bundt shape!
The cake itself doesn’t have any butter. It uses vegetable oil so if you leave out the caramel glaze, you can give to dairy free friends.
There’s a lovely simple caramel glaze over this cake but you could just as easily dust it with icing sugar.
This recipe makes a really tasty, soft and delicious cake and if you decided to serve it with vanilla ice cream, well you will be very popular!!
This delicious and low fat cake comes from the Hairy Bikers. It contains low fat milk and sunflower oil so no butter and for a large 23cm cake, only uses 100g of demerara sugar which you could substitute for an organic variety which is less refined.
I converted it to a Gluten Free version so everyone at home could enjoy it and it worked really well. The other bonus of this lovely recipe is that it freezes well so you can cut in half or in slices and keep for when you desperately need a slice of cake to help sort out the woes of the world. Defrost thoroughly and heat up in a low oven or in the microwave. It’s perfect served hot or cold and will keep fresh for several days once you wrap it in tin foil.
This recipe originates from Jo Wheatley of Great British Bake Off fame. It’s a family favourite passed down from her aunt. As I live with a coeliac who loves anything with apple in it, I wanted to adapt this one so everyone could enjoy it. It worked out really well and is a very easy, straightforward and delicious cake. It’s crying out to be served with some custard or cream (your preference) and could be dressed up to make it a little bit special by adding a caramel topping.
There is another Apple Cake recipe on cozebakes if you prefer to make that, just search for Apple Cake and it will show up 🙂
I could wax lyrical about this amazingly comforting and delicious Cinnamon Apple Cake but it does all the talking for itself. Considering it’s a gluten free recipe, the lightness and moistness of the cake is such a welcome surprise.
I reduced the original sugar quantity as ground almonds are quite sweet and the totally delicious cinnamon sugar topping is heavenly and doesn’t need extra sweetness to fight with it.
Read on for a real comfort food experience …
Cannot recommend this recipe highly enough! It’s a Bord Bia award winning recipe. It’s simple and gorgeous and I can’t say enough about it. So light, so lovely, so perfect for afternoon tea, morning coffee …. oh anything really!
No mixer needed, no special ingredients … just pure and simple perfection! You may have guessed, I’m a fan 😉