Bramley Apple Autumn Cake - Slow Cooker


Delicious Bramley apple cake cooked in a slow cooker


180g caster sugar
180g self-raising flour
180g softened unsalted butter
1 teaspoon bakig powder
1 teaspoon vanilla essence
3 medium eggs, beaten
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
450g Bramley cooking apples - peeled, cored and sliced
Slow cooker
Fresh cream or custard to serve
1. Grease and line a 7" (18cm) deep cake tin wih greaseproof paper. Place an upturned saucer in the slow cooker cooking dish and pour in 2.5cm (1") of cold water. Turn the slow cooker to high. 2. Sift the flour and baking powder into a small bowl. 3. Beat the butter, vanilla essence and sugar together until light and fluffy. Then, gradually beat in the egg a little bit at a time. Beat well after each addition. 4. Stir in the flour until mixture has dropping consistency. 5. Spoon around a third of the mixture into the tin and smooth the surface. Put the apple slices into the lemon juice and add the cinnamon. Spoon this over the cake mixture, making an even layer. Spread the remaining cake mixture over the apple layer to the edge of the tin. Make sure the apples are covered. Smooth the top with the back of a wet spoon and sprinkle generously with sugar. 6. Place in the cooking dish and cover with lightly oiled tin foil. Pour in enough boiling water to come halfway up the side of the tin. Cover with the lid and cook in the slow cooker for 4 to 6 hours, until well risen and golden. The apples should also be tender, and the centre of the cake should spring back when lightly pressed. 7. Remove from the slow cooker and leave to cool for at least 30 minutes. Run a thin knife between the cake and the tin and invert on to a cake rack. Turn the cake the right way up and serve, ideally with cream or custard.


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