Colcannon Cakes
Colcannon cakes are a great way to use up leftover mashed potatoes.
Allyson’s Amish Apple Cake
Allyson Gofton's sweetly spiced apple cake with a nutty streusel topping is easy and quick to make, and it uses pantry staples.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 rounded cup sugar
- 1/3 cup milk
- 75 grams butter, melted
- 1 egg, beaten
- 3 cups diced apples
- 1 cup walnuts, chopped
- 1 cup soft brown sugar
- 1 tablespoon flour
- 2 teaspoons ground cinnamon
- 50 grams butter, melted
Method
- Preheat the oven to 180°C (160°C fan bake). Set the rack in the centre of the oven. Grease the base and sides of a 23cm square cake tin (or one of similar size) and line with baking paper.
- In a large bowl, sift together the flour, baking powder, baking soda and salt. Stir in the sugar and make a well in the centre. Into the well, put the milk, butter, egg and apple and mix gently, just until all the ingredients are combined. Transfer to the prepared tin.
- To make the topping, put the walnuts, brown sugar, flour, cinnamon and butter into a separate bowl and use a fork to make a crumble-like mix. Scatter over the cake batter.
- Bake in the preheated oven for 35–45 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin.