APRIL RECIPE OF THE MONTH
This recipe is most often known as Devon Apple Cake, but I have also seen it described as Somerset Apple Cake or Dorset Apple Cake. So why don't we all agree to be nonpartisan and call it West Country Apple Cake? It is deliciously moist, and can be eaten plain or with cream.
 
WEST COUNTRY APPLE CAKE
1 stick butter
1 C brown sugar
2 eggs
1 tsp vanilla
1 3/4 C AP flour
1 tsp mixed spice (see end of Hot Cross Buns page for Mixed Spice Recipe)
1 tsp cinnamon
2 tsp baking powder
1 lb Granny Smith (or other tart) apples, peeled, cored and chopped - about 2 large or 3 small
1/4 C milk
Preheat oven to 325*
Spray with Pam inside 8" round cake pan (or could use a bundt pan)
Cream butter and sugar together. Gradually add eggs and vanilla, beating well after each one.
Sift all dry ingredients together.
Add dry ingredients and mix well.
Add milk and beat until batter smooth.
Fold in chopped apples.
Pour into prepared tin, and bake for 1 1/2 hours until well risen and firm to the touch. Turn onto a wire rack to cook completely.
Optional - lightly dust the top with a little sifted confectioners' sugar.
Can be eaten cold or warm, with or without cream, but it is best in the first two days after baking.
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Last Updated: April 25, 2004
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