Ingredients
150g/5oz butter
175g/6oz golden caster sugar
2 eggs – beaten
2 tbsp milk
175g/6oz self raising flour – sieved
2 apples – peeled, cored & sliced
125g/4oz Yorkshire Wensleydale & Cranberries – crumbled
1 tbsp Demerara Sugar
Method
1. Preheat the oven to 170°C / 325°F / gas mark 3.
2. Grease a 20cm (8”) springform cake tin.
3. Cream together the butter and sugar. Add the eggs one at a time, beat in the milk and flour. Fold in ¾ of apples and crumble over the Yorkshire Wensleydale & Cranberries cheese.
4. Spoon the mixture into a tin.
5. Arrange the rest of the apple on top and sprinkle with Demerara sugar.
6. Bake for 55 minutes until risen and golden brown. Leave to cool in the tin.
Comments
Lee
26th November 2016 at 1:13 pm
Absolutely delectable- amazingly easy to make for such a gorgeous dessert – our contribution to Thanksgiving dinner and a total success
Gloria
9th December 2016 at 10:26 am
The Wensleydale and Cranberries and apple cake pie sounds delicious.
Do you have to use any specific apples? Does it have to be cooking or dessert apple?
Heather T
29th July 2017 at 11:41 am
I have baked this cake twice now, first time using Granny Smiths and the second with cox. Both are great. Thought it suited a more tart kinda apple but nothing that contained too much water. Hope this helps
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