Spiced apple fudge cake

By Jayne Pearson
September 18, 2018
7 Comments


Author Notes: I developed this recipe when I was working in the French Alps in the 1980s and it was always a firm favourite with our chalet guests. At high altitudes, cake batters can behave in unpredictable ways and this was one of my most reliable recipes. The combination of crunchy caramelised walnuts, softly sweet apples and fudgy centre is irresistable. Serve warm for dessert with cream or ice cream on the side, or in the traditional Yorkshire way, cold with a piece of strong cheese and a cup of tea as an afternoon pick-me-up on a cold day.

The acid in the yoghurt helps to boost the reaction of the raising agents, so don't be tempted to leave it out. If you don't have yoghurt to hand, just replace with the same quantity of milk and a teaspoon of white vinegar or lemon juice.
Jayne Pearson

Serves: 10
Prep time: 20 min
Cook time: 1 hrs 15 min

Ingredients

  • 6 ounces butter, softened to room temperature
  • 6 ounces brown sugar (soft or Demerara)
  • 3 eggs
  • 1 cup whole wheat flour
  • 3/4 cup all-purpose white flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1 tablespoon natural or vanilla yoghurt
  • 2 eating apples, peeled, cored, each cut into 8 wedges, then sliced
  • 1 cup sultanas or raisins
  • 3/4 cup walnuts, chopped
  • 2 tablespoons Demerara sugar

Directions

  1. Pre-heat the oven to 350°F.
  2. Grease and base-line an 8 – 9 inch cake tin.
  3. In a large bowl, whisk the softened butter and the sugar until light and fluffy. Whisk in the eggs one at a time – if the mixture curdles, add a little flour before whisking in the next egg.
  4. Sieve the flours, baking powder and spice into the mix and fold in gently with a spatula or metal spoon.
  5. Add the yoghurt, together with the sliced apples and sultanas, and fold in until evenly mixed.
  6. Scrape the batter into the prepared tin and smooth the top, then scatter over the walnuts and sprinkle with the Demerara sugar.
  7. Bake for approximately 1 hour, 15 minutes. When the cake is ready, it will just fractionally pull away from the edges of the tin. Check after one hour - if the top is becoming too dark, cover loosely with a piece of foil, then return to the oven until baked.

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Reviews (7) Questions (0)

7 Comments

Laurie M. September 19, 2018
Yes, thank you Jayne, you’re 100% correct! I see it now, fudge is a description of texture. I learned something today!
 
Laurie M. September 19, 2018
I have expanded my understanding of the term “fudge.” Perhaps it was wishful thinking that made me see it as chocolate! Looking forward to trying your recipe!
 
Author Comment
Jayne P. September 19, 2018
The fudge title is making reference to the squidgy (is that a word?) texture. Fudge here is just a soft caramel candy made from sugar, cream and butter. I think the term is used for chocolate fudge cake for the same reason - it refers to the texture rather than the chocolate. I can't imagine that adding a few chunks of chocolate could be a bad thing though. Or - even better - we could replace the apples with some pears and throw in some chocolate. I might try it. It is delicious though - and gets even squidgier with keeping for a day or two, especially if you put a raw apple in the tin with the cake to keep it moist.
 
Laurie M. September 19, 2018
I assumed fudge meant chocolate. It sounds delicious anyway!
 
Laurie M. September 19, 2018
Why is the recipe named Spiced Apple Fudge Cake?
 
Laurie M. September 19, 2018
Chocolate is missing from recipe.
 
Author Comment
Jayne P. September 19, 2018
There is no chocolate in it!