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Bramley apple sauce cake recipe

Bramley apple sauce cake recipe


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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Apple cake

Apple sauce is great for making moist, delicious cakes like this one! The flavour improves after a day or so. Store in an airtight container for best results.

37 people made this

IngredientsServes: 12

  • 215g self-raising flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 100g cooking margarine (or butter)
  • 220g dark brown soft sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 235ml Bramley apple sauce

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. Preheat oven to 180 C / Gas 4. Lightly grease and flour a 23cm square cake tin.
  2. Sir together flour, baking powder, salt, cinnamon and nutmeg.
  3. In a large bowl, cream margarine and brown sugar, beating until light and fluffy. Beat in eggs and vanilla. Stir flour mixture into creamed mixture alternately with apple sauce; make 3 dry and 2 liquid additions, combining lightly after each. Spoon cake mixture into the cake tin.
  4. Bake for 40 to 45 minutes, or until cake springs back when lightly touched.

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Reviews & ratingsAverage global rating:(8)

Reviews in English (8)

Great recipe! Super flavourful and light and fluffy of texture. Good for using up a glut of apples, and very easy to make. It's rare, but I didn't have brown sugar, took two big tablespoons full of molasses and made the rest of the weight up with white sugar, still fabulous. A lot disappeared still hot out of the oven, not sure there will be any to store for a day! Would be great as dessert with custard, also.-06 Mar 2014

by Brandy

I made this as a special request from my fiance. We both thought it tasted fine but there was nothing special about it. Maybe it should be a little sweeter. Oh well. Edit: The next day it was much sweeter. I guess it just needed some time for the flavors to settle. It also stayed very moist for a full week. I also forgot to mention that I made my own applesauce for this recipe and I added a glaze. My fiance wanted an applesauce cake like his Grandma used to make so I did my best to accommodate.-31 May 2009

by Charlotte

I made some adaptations from this recipe to make muffins. It was truly flavourful and my kids just loved the muffins. I used only half of the flour and added oatmeal for the rest. Simple change and made a hit with the kids. Thanks!-25 Jan 2005


First grown in 1809 and now a £50 million industry, Bramley apples are a British favourite. Known for their tart and tangy flavour, they're perfect for cooking in both sweet and savoury dishes.

1. Bramley apple snow

This was an Elizabethan favourite made with cream and later, in the 17th century, with egg whites added and a sprig of rosemary stuck on top to resemble a snow-covered tree. All you&rsquoll need to make this one is Bramley apples, sugar, lemon, egg whites and double cream.

Mark Hix

2. Pork loin with Bramley sauerkraut

A side of vinegary sauerkraut, mixed with shredded Bramley apple for a bitter bite, complements a sweet juicy pork loin perfectly. Creamy mashed potatoes and a few grinds of fresh black pepper finish this off nicely.

Valentine Warner

3. Spiced Bramley apple soup

A wholesome, warming soup made from Bramley apples, carrots, celery, red lentils, coconut cream, cumin seeds and a little chilli. This soup keeps really well, so any you don&rsquot eat straight away you can store in the fridge for up to three days, or freeze in individual portions for up to three months.

Jo Pratt/Bramley Apple Week

4. Baked Bramley apples with dates and nutmeg

These baked Bramley apples by Valentine Warner have the cores scooped out and are then stuffed with sweet, chewy Medjool dates, smashed-up oatcakes and walnuts. Serve piping hot with a large dollop of clotted cream on the side, or spoon some double cream over the top, then lightly sprinkle with brown sugar.

Valentine Warner

5. Ham and Bramley apple rosti recipe

A warming side to any main, Jo Pratt's rostis are made from apple, potato, cheese, ham, crème fraîche, chopped chives and a little mustard. If you prefer to make these a vegetarian rosti, simply omit the ham.

Jo Pratt/Bramley Apple Week

6. Lamb and Bramley apple tagine

Go Moroccan with this apple, lemon, cinnamon, cumin, fresh ginger and cayenne pepper lamb meatballs, served with olives and couscous. The grated apples give the meatballs a natural sweetness, while also adding moisture.

Jo Pratt/Bramley Apple Week

7. Smoked mackerel with Bramley coleslaw

For a simple fish supper that takes just 20 minutes to make, try Valentine Warner's smoked mackerel with Bramley coleslaw. The addition of chives, dill and mustard balance the tart flavours of the apple and bring the dish together.

Valentine Warner

8. Apple, ginger and caramel pies

These delightful mini pies flavour the apples with ginger and caramel. If you happen to have any cooked apple left over that won&rsquot fit into the pastry cases, keep it in the fridge for a few days and eat with yoghurt and granola for breakfast.

Jo Pratt/Bramley Apple Week

9. Bramley apple and raspberry tarts

Bramley apples, raspberries and sugar make a fantastic tart filling. These are topped with a crumble made from butter, flour, cinnamon, brown sugar and flaked almonds, crushed to a coarse crumb.

Jo Pratt/Bramley Apple Week

10. Bramley apple and almond tart

Matt Tebbutt&rsquos tart is a gorgeous frangipane mix (butter, sugar, ground almonds and egg) with a Bramley and Cox apple purée on top, all encased in sweet pastry. Matt recommends serving with crème fraiche and a glass of port, but clotted cream and a coffee would work just as well.

Matt Tebbutt

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Bramley apple, ginger and caramel pies recipe

Delightful mini pies making the most of British Bramley apples. Flavoured with ginger and caramel.

Tip: If you happen to have any cooked apple left over that won&rsquot fit into the pastry cases, it can be kept in the fridge for a few days and is delicious eaten with yoghurt and granola for breakfast.

You will also need a 12 hole patty/bun tin, 9cm and a 6cm round pastry cutter, plain or fluted.

Ingredients

  • 20 g butter
  • 2 Bramley apples (about 450g), peeled, cored and roughly chopped
  • 0.5 tsp ground ginger
  • 1 sprinkle flour for dusting
  • 500 g shortcrust pastry
  • 12 heaped tsp (shop bought or home-made) caramel, toffee or fudge sauce
  • 1 egg, beaten
  • 2 tbsp granulated sugar
  • 0.7 oz butter
  • 2 Bramley apples (about 450g), peeled, cored and roughly chopped
  • 0.5 tsp ground ginger
  • 1 sprinkle flour for dusting
  • 17.6 oz shortcrust pastry
  • 12 heaped tsp (shop bought or home-made) caramel, toffee or fudge sauce
  • 1 egg, beaten
  • 2 tbsp granulated sugar
  • 0.7 oz butter
  • 2 Bramley apples (about 450g), peeled, cored and roughly chopped
  • 0.5 tsp ground ginger
  • 1 sprinkle flour for dusting
  • 17.6 oz shortcrust pastry
  • 12 heaped tsp (shop bought or home-made) caramel, toffee or fudge sauce
  • 1 egg, beaten
  • 2 tbsp granulated sugar

Details

  • Cuisine: English
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 25 mins
  • Cooking Time: 20 mins
  • Serves: 12

Step-by-step

  1. Preheat the oven to 180C/160C fan ovens/Gas 6.
  2. Melt the butter in a medium saucepan and add the apples along with the ginger and 1 tbsp of water. Cover with a lid and cook for 10 minutes, stirring occasionally, until the apples are soft and almost pureed. Remove from the heat and cool slightly.
  3. On a lightly floured surface, roll out the pastry to approx the thickness of a £1 coin. Cut out 12 x 9cm circles and 12 x 6cm circles, re-rolling the pastry if necessary.
  4. Line the patty tin with the larger circles of pastry and put 1 heaped teaspoon of the caramel sauce in the middle of each one. Spoon the gingery flavoured apples on top. Dampen the edges of the pastry with water and sit the smaller circles of pastry on top. Press lightly with the back of a teaspoon to seal and pierce a hole in the top. Brush with the beaten egg and sprinkle with the granulated sugar.
  5. Bake in the oven for 20 minutes, until the pastry is golden and crisp. Leave to cool for a few minutes in the tin before cooling further on a wire rack. Serve warm or cool.

Get more recipes and find out about Bramley Apple Week here.

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UK sauce is generally a lighter colour sauce, primarily used to serve with roast pork. It's a very simple sauce made with just Bramley apples, sugar and lemon juice. It's generally served a little lumpy - so you have a bit of texture.

US apple sauce is a smoother, darker sauce. It's often made using different varieties of apple (including eating apples), along with brown sugar and/or honey, lemon, spices and sometimes butter too.
It's often eaten as a dessert on its own, or used as a replacement for oil/butter to lighten up cakes and desserts, or as a flavourful addition to pancakes and muffins.


Ingredients

For the Apple Sauce

  • 600 Grams (11 pounds 5 ounces) Bramley apples
  • 1/4 Cup caster (granulated) sugar
  • 1 Tablespoon lemon juice

For the layers

  • 3/4 Cups minus 1 tsp soft butter
  • 3/4 Cups caster (granulated) sugar
  • 1 egg
  • 1 1/3 Cup plain (all-purpose) flour
  • 3 Teaspoons ground cinnamon
  • 3 Teaspoons ground cardamom

For the Cream

  • 100 Grams hazelnuts
  • 1 1/2 Cup double (heavy) cream
  • 1/2 Cup single (light) cream
  • 2 Teaspoons icing (confectioners’) sugar

Lamb Dhansak

The blend of hot spices, sour flavours and lentils make a dhansak a popular curry. Try serving it with basmati rice and a cooling raita.

Bramley apple, cinnamon & walnut muffins

These are tasty snacks, which may be served warm or cold

Phil Vickery's apple crumble

A traditional, fruity Bramley Apple Crumble developed for children by celebrity chef Phil Vickery


Spiced Bramley Apple Cake with Maple Whiskey Glaze Recipe from Tastes Like Home with Catherine Fulvio

This week in episode two, Tastes Like Home looks back at Catherine’s visit to Donegal and Tiny Township in Canada as well as creating new dishes based on the flavours she tasted during her Canadian travels.

In Canada, Catherine visits the Apple Pie trail, a Maple tree farm to discover how Maple Syrup is made and stops at Blue Mountain the local ski resort. This week Catherine will teach us how to cook sweet lovers delight, Maple Taffy, and for the cheese lovers, Irish Cheddar Cheese Curd Poutine with smoked bacon and whiskey gravy followed by a Spiced Bramley Apple Cake with Maple Whiskey Glaze – mouth watering!

For the Cake

For the Topping

Optional for a Frosting

Preheat the oven to 180°C/fan 160°C/gas 4.

Line a 22cm loose base springform tin with baking parchment.

Place the butter and sugar into a mixer and whisk until light and fluffy.

Beat the eggs together in a bowl with a fork and mix in stages into the butter and sugar, adding 1 tbsp of flour to stabilise as needed

Quickly peel and dice small the bramley apple, then fold into the egg mixture.

Sift the plain flour, baking powder, cinnamon and nutmeg together.

Fold the flour and spices into the egg mixture and add the lemon zest.

Add the milk in to form a soft cake batter.

Pour into the prepared tin and bake for 40 to 45 minutes.

Insert a skewer to check that it is ready. It should come out clean.

Cool on a rack before taking out of the tin.

Meantime, pour the maple syrup into a pan with the butter and whiskey and leave to simmer for 4 to 5 minutes until a fluid sauce forms, stirring from time to time. Slice the pink lady apples in even wedges and add them to the sauce and leave to cook a little, until the apples absorb the lovely flavours from the sauce. Then let cool

To make the frosting whisk together the mascarpone, sour cream, lemon zest and juice and icing sugar. Taste and adjust as needed by adding more lemon or icing sugar.

To decorate spread the frosting over the top and sides of the cake and arrange the apples in a rose petal fashion on top.


By Tastes Like Home With Catherine Fulvio

INGREDIENTS | SERVES 8-10
  • 200g softened butter
  • 180g light brown sugar
  • 4 eggs
  • 1 bramley apple
  • 300g plain flour
  • 2 tsp baking powder
  • ½ tsp ground cinnamon
  • ½ tsp nutmeg
  • ½ lemon, zest only
  • 60ml milk
  • 3 pink lady apples
  • 100ml maple syrup
  • 40g butter
  • 3 tbsp Whiskey
  • Optional for a frosting
  • 500g mascarpone
  • 3 tbsp sour cream
  • 140g icing sugar
  • zest of 1 lemon
  • juice of 2 lemons
  • Preheat the oven to 180°C/fan 160°C/gas 4.
  • Line a 22cm loose base springform tin with baking parchment.
  • Place the butter and sugar into a mixer and whisk until light and fluffy.
  • Beat the eggs together in a bowl with a fork and mix in stages into the butter and sugar, adding 1 tbsp of flour to stabilise as needed
  • Quickly peel and dice small the bramley apple, then fold into the egg mixture.
  • Sift the plain flour, baking powder, cinnamon and nutmeg together.
  • Fold the flour and spices into the egg mixture and add the lemon zest.
  • Add the milk in to form a soft cake batter.
  • Pour into the prepared tin and bake for 40 to 45 minutes.
  • Insert a skewer to check that it is ready. It should come out clean.
  • Cool on a rack before taking out of the tin.
  • Meantime, pour the maple syrup into a pan with the butter and whiskey and leave to simmer for 4 to 5 minutes until a fluid sauce forms, stirring from time to time. Slice the pink lady apples in even wedges and add them to the sauce and leave to cook a little, until the apples absorb the lovely flavours from the sauce. Then let cool
  • To make the frosting whisk together the mascarpone, sour cream, lemon zest and juice and icing sugar. Taste and adjust as needed by adding more lemon or icing sugar.
  • To decorate spread the frosting over the top and sides of the cake and arrange the apples in a rose petal fashion on top.

TLN is the television channel that puts more colour in your life! TLN TV features an English friendly schedule that delights mainstream appetites for multiculturally rich programming. Explore the excitement of European soccer, exclusive original food and travel series, big music specials and blockbuster movie weekends.


Reader Interactions

Comments

what a lovely and charming idea… I love that this cake must have a gloriously tart / sweet edge to it and you know I love anything with that sherbet bite! Stunning and so pretty.

Thanks Dom! It all worked very well together – and the cake disappeared very quickly – Karen

What would you suggest as a substitute for elderflower cordial? Both of my kids are highly allergic to elderflowers. Also it’s not that common in Canada.

Orange blossom water or lemon juice maybe?

What a perfect cake for this time of year. So pretty!

Thanks so much Ann Jenny – it also tasted dreamy too! Karen

What a beautiful cake! A lovely combination of flavours.

Thank you Jean – the combination of tart, floral and sweet worked like a dream and the cake went in one sitting, shared between 8 people!

I shall try this as I have a little bramley apple tree here in Umbria that was covered in blossom again this spring.
I have a wonderful, easy recipe for lemon curd that you make in the microwave using the whole egg…would you like it?

Thanks Lulu – I am interested in your recipe, but I use my mum’s recipe all the time, which is made in a slow cooker! Do share it here though, as I may try that when I have a glut of eggs! Thanks so much, Karen

Great recipe. Thank you. Tried this recipe last monday and the cake was delicious.
Just one question: if I wanted to use this recipe for a bigger cake. Let say double the amount of eggs and a 30 cm tin. What would the cooking time be then? Thanks

Hi Stefan, thanks for your kind words, I would say lower the temperature by 10 degrees and cook it for about 10 to 15 minutes longer, but keep checking it, and cook it on the middle shelf too. Karen

Thank you Karen for your reply. I plan to make the large cake for my co-workers next week. I will let you know how it turns out….

This is a wonderful cake. Living in the US, of course I couldn’t get Bramley apples, so bought Granny Smiths instead. Then I couldn’t find elderflower cordial at Whole Foods, but did find an amazing (and costly) Austrian elderflower syrup which I used in combination with elderflower liqueur. I also had to pay an exorbitant amount for a jar of (imported) lemon curd. I began to wonder if the cake was worth all the trouble I had getting the ingredients, but I was so pleased with it once it was made. My friends all loved it, and I shall certainly make it again. Thanks for a fantastic recipe..

Hi Alison! Thanks so much for persevering and I’m thrilled that you and all of your friends loved this cake as much as we do here at Chez Lavender
and Lovage! Karen PS: you can make your own lemon curd recipe for just a few $ – I have a recipe on the blog. K xx

This was a lovely cake. I just made it for my mother in laws birthday and was a great success. The blend of light floral elderflower sponge with the apple and lemon curd was divine. Will definitely make this again.

Thanks so much for letting me know Kelly – it has also become a favourite here too! Karen

Elisabeth Grund-Schneider says

Hallo Karen,
just to say, this cake has become a firm favourite esp for spring, ever since I have read your recipe first in 2016!
As I have to live in Germany for now, I have always used your mother’s recipe for lemon curd( there is no decent lemon curd here in the shops if you can find it at all.

Have a Blessed and Happy Easter , also for your family and loving thoughts for your mother.

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Comments:

  1. Agoston

    Wonderful, very funny idea

  2. Malamuro

    I congratulate, what necessary words ..., the brilliant thought

  3. Moogujin

    Precisely in the purpose :)

  4. Roibin

    Blimey!

  5. Ethelbert

    Trivia!

  6. Salrajas

    An interesting point



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