Chocolate Apple Cake
April 3, 2018
This is modified from an Alison Holst Baking Book dating back quite some time. It works very nicely and is particularly good with tarter apples – I used Cox’s Orange out of our garden, but Granny Smiths would also work well.
I’ve reduced the sugar content of the original considerably and it doesn’t seem to have harmed it at all.
1For the topping, combine all the ingredients in a food processor bowl using the metal cutting blade until you have a reasonably fine crumb. Set aside.
2For the cake... without washing the food processor, add the washed, cored unpeeled and very roughly chopped apples and whizz until they are in small pieces (about the size of normal grated apple). Add the butter and pulse to mix, then the sugar and eggs, and mix again.
3Add all the dry ingredients and pulse again to mix.
4Tip into a lined 23cm baking tin and sprinkle the topping evenly over the mix.
5Bake at 190°C (on fan bake for gas ovens, if possible) on a rack placed in the middle of the oven, for about 35 to 60 minutes until a skewer comes out clean. Check regularly, because ovens differ!