I recently travelled to Toronto on a trip to see my big brother and his fiancé, both of whom emigrated out there a couple of years ago. Despite delayed flights, the loss of BOTH our cases and a few shaky incidences on the wrong side of the road, Canada has become one of my favourite places. This was mostly due to my newly formed friendship with a Mainecoon cat called Tiger, but also the food. Maple-glazed doughnuts from Tim Hortons, deep fried pickles, fish tacos and a cheesy oyster are some of the delicacies I tried to name a few. So obviously as soon as I got back I was in the kitchen, making myself a delicious autumnal cake to get me over the last of summer. I made this cake in a bundt tin, but it would work just as well no matter what the shape so don’t worry. If you make it as a lot, I would recommend using 1/2 to 3/4 of the amount of ingredients.
And here’s a picture of Tiger in case you were curious
For the cake
200g light brown muscovado sugar
400g brambley apples (peeled and cubed)
splash of lemon juice
2 tablespoons natural yoghurt
~375g self-raising flour
2 teaspoons cinnamon
2 teaspoons nutmeg
6 pods of cardamon (crushed)
For the maple glaze
120ml maple syrup
115g icing sugar
- As with every cake, the the first step of course is to line the tin. As I baked mine in a bundt tin this job was an absolute bugger, as I had to expend a huge amount of effort and resource in making sure I greased right into all the grooves. However, I think you can get some spray on oil which acts as a greaser which may have been useful here.
- Preheat the oven to 180•C.
- Cream the butter and sugar together until golden and smooth in a large bowl.
- Measure out the flour in a separate bowl, then stir in the spices so well distributed throughout the dry mixture. Before adding the cardamon you will have to break the pods and separate out the little seeds inside. This is normally done in a pestle and mortar but you can also do it with the end of a rolling pin.
- Alternate between cracking an egg into the creamed butter, and a little of the flour, beating both in to form a smooth cake batter. Add the two spoonfuls of natural yoghurt at the end to give the cake a little extra zingy moisture.
- Once all the ingredients for the basic cake mix focus your attention on peeling, coring and cubing the apples. You want them chopped into fairly small pieces so they don’t all sink to the bottom. I would say aim for 1cm x 1cm chunks. As you peel, leave the already chopped pieces resting in a splash of lemon. The acidity helps to keep the apples from browning so give them a good toss in it.
- Lastly, add the chopped apples and the raisins to the cake mix and stir through well so evenly distributed.
- Tip the mixture into the tin then bake for 45-50 minutes. If it starts to brown on top too quickly, give it a tin-foil hat.
- To make the glaze, melt 60g butter over a medium heat then add the maple syrup and continue to stir until well distributed.
- Remove from the heat and leave to cool slightly. Then stir in the icing sugar once cool. Place in the fridge and continue to stir regularly for the next 10 minutes. Remove from the fridge after this if you are hoping to glaze the cake in the near future so it doesn’t solidify too much.
- Once the cake is cool generously spoon the glaze over the top. The more the better.