Apple Dapple Cake Recipe

• 3 med Large eggs
• 200 ml sunflower oil
• 300 gm golden brown caster sugar
• 50 ml cool water
• 375 gm plainflour
• 1/2 tsp salt
• 1 tsp bicarbonate of soda
• 1 tsp grnd cinnamon
• 2 tsp vanilla extract
• 2 lrg Bramleys peeled and minced
• 100 gm light muscovado sugar
• 3 Tbsp. lowfat milk
• 100 gm butter

1. Whisk together the first 4 ingredients then sift in the next 4 ingredients and stir well.
2. Add in the vanilla and apples.
3. Pour the mix into a buttered deep 24cm loosebottom cake tin.
4. Bake in a preheated oven (180C/350F/ Gas Mark 4) for 60-70 min: test by inserting a wooden skewer into the middle it should come out clean.
5. Cover loosely with foil towards the end if necessary.
6. Meanwhile place the last 3 ingredients in a saucepan and bring slowly to the boil.
7. Boil for 34 min till thickened stirring often.
8. Cold for at least 5 min.
9. Once cooked remove the cake from the oven.
10. Slowly pour over the sauce then return to the oven for a further 2 min.
11. Remove to a wire rack and run a knife around the edges.
12. Allow to cold in the tin then remove cut and serve with cream or possibly lowfat yoghurt.
13. Add in a c. of pecans for extra crunch.
14. Serves 8

eggs, sunflower oil, golden brown caster sugar, water, plainflour, salt, bicarbonate, cinnamon, vanilla, muscovado sugar, milk, butter

Taken from cookeatshare.com/recipes/apple-dapple-cake-66959 (may not work)