Saturday, 29 September 2007

Peanut butter and apple cake

6 oz butter and peanut butter (about 5 oz of butter and 1 tbsp of peanut butter is what I used)
6oz brown sugar
3 eggs
6 oz flour
2 small-medium cooking apples

  1. Cream the butter, peanut butter and sugar till soft and fluffy
  2. Beat in the eggs
  3. Fold in the flour and mix well
  4. Peel and core the apples and cut them into small pieces
  5. Stir the apple pieces into the mixture
  6. Grease a non-stick tin (2 lb loaf tin is about right). If it's not non-stick you'll need to base line it with greaseproof paper.
  7. Bake in a moderate oven for about 45 minutes. The skewer should come out clean when you test it: don't turn off the oven till it's properly done.
  8. Allow to cool for a few minutes before turning it out to cool on a rack.
  9. Serve at once hot with custard or cream, or serve it later, cold, for tea. Store it in a cold place, and make sure you eat it all within a few days.
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