A perfect Autumnal bake. When all the apples are falling from the trees this is a wonderful way to use them.
It works equally well with the spice or the extract BUT please only use a tiny amount of the extract as it can be very overpowering.
I find a little lemon zest when using the almond extract compliments it really well. If you do bake it please do share using my Insta, Twitter, Facebook to share, I genuinely love to see your bakes using my recipes.
200g caster sugar
4 large eggs, beaten
*1 tsp of apple pie spice or a few drops almond extract
200g full fat Philadelphia
*1 tsp of apple pie spice or a few drops almond extract
200g full fat Philadelphia
300g self-raising flour
100g sultanas
400g peeled cored and sliced dessert apples
You will need a well greased Bundt tin (I used a Nordicware tin)
Preheat the oven to 170˚c
Cream the butter, cream cheese, spice or extract and caster sugar together until pale, light and fluffy, this is easiest in a free-standing mixer or by using an electric hand-whisk.
Gradually add the beaten eggs, mixing well between each addition. Sift in the flour and mix to combine. Add the sultanas and apple slices and mix again until well combined.
Gradually add the beaten eggs, mixing well between each addition. Sift in the flour and mix to combine. Add the sultanas and apple slices and mix again until well combined.
Spoon the mixture into the prepared tin and spread level using a palette knife.
Bake on the middle shelf of the preheated oven for about 45-50 minutes or until well risen, golden and a wooden skewer inserted into the middle of the cakes comes out clean.
Leave to cool in the tin for about 15 minutes, then turn out to cool on a wire rack. Then I dusted with Icing sugar.
*APPLE PIE SPICE
mix together 3 tsp of cinnamon, 1 tsp of ground nutmeg, 1 tsp cardamon 1 tsp of mixed spice, 1/2 tsp ground cloves
#TOPTIP When I take my baked cake from the oven I rest a wire rack over the surface of the hot cake tin with a damp tea-towel, the steam helps release the cake really easily.
