Name: Spicy apple, cinnamon and nut cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: serving
Cuisine: Bake
Ingredients: 2 cup flour cake; 15 ml Baking powder; 30 ml cinnamon ground; 2.5 ml salt; 100 g almonds pecan nuts or walnuts, toasted; 3/4 cup brown sugar firmly packed; 2 apples Granny Smith; 125 g butter melted, cooled; 2 eggs extra-large, lightly whisked; 3/4 cup milk; 5 ml vanilla essence

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Ingredients (11)

2 cup	flour — cake
15 ml	Baking powder
30 ml	cinnamon — ground
2.5 ml	salt
100 g	almonds — pecan nuts or walnuts, toasted
3/4 cup	brown sugar — firmly packed
2	apples — Granny Smith
125 g	butter — melted, cooled
2	eggs — extra-large, lightly whisked
3/4 cup	milk
5 ml	vanilla — essence

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Method:

Preheat oven to 180°C.

Grease the cake tin and line the base with greaseproof paper.

Grate 1/3 of the apple, squeezing out the excess juice. Core, peel and chop the rest.

Sift flour, baking powder, cinnamon and salt together. Stir in the brown sugar, apples and pre-roasted nuts until well combined.

In a separate bowl whisk together the butter, eggs, milk and vanilla essence.

Add the milk mixture to the flour mixture and stir with a large metal spoon until just combined. It is important that the ingredients are only just combined. If the mixture is over-mixed, the cake will have a tough texture.

Pour the mixture into the prepared cake tin and bake until golden brown and a skewer inserted into the centre of the mixture comes out clean.

Remove from the oven and allow a few minutes to cool.

Mix together the topping ingredients.
Removing the cake and place on a cooling rack. Immediately brush top of cake with the cinnamon sugar mixture and allow to stand until ready to serve.

Note: The butter can be substituted for vegetable oil if you like – this will also ensure the cake keeps for longer

Recipe reprinted with permission of StyledFresh. To see more recipes, click here.