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Easy, one-bowl wholemeal spiced apple coffee cake

Simple Wholemeal Apple Cake

serves 6
Author Domestic Gothess


  • 350 g sharp eating apples such as cox unprepared weight, 12oz/3 medium
  • 225 g self-raising wholemeal flour 8oz
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 115 g butter 1 stick, firm but not fridge cold, cubed
  • 115 g light brown soft sugar 2/3 cup
  • 1 large egg beaten
  • 110 ml milk 1/3 + 1/8 cup, more if needed
  • 1 1/2 tbsp demarera sugar


  1. Preheat the oven to 180C/350F/gas mark 4. Grease an 18cm/7in round deep cake tin and line the base with baking parchment.
  2. Peel, core and dice the apples, set aside. Mix together the flour, salt, cinnamon and mixed spice in a large bowl;add the butter and rub in using your fingertips until the mixture resembles course sand and no chunks of butter remain.
  3. Stir in the sugar, then the apples. Mix in the egg followed by the milk. The mixture should be quite stiff but if it seems dry add a little more milk until it reaches a reluctant dropping consistency.
  4. Pour the mixture into the prepared tin and level. bake for about 1 hour, but start checking for doneness after 45 minutes; it should be firm and a skewer inserted into the centre should come out clean. Cover loosely with foil partway through baking if the top begins to darken too much.
  5. Remove the cake from the oven and immediately sprinkle with demarera sugar. leave to cool in the tin for half an hour or so then turn out onto a wire rack and leave to cool completely. Store in an airtight container.