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It’s that time of year again when the trees are laden with apples.  My mother-in-law, who was from German extraction, passed this recipe down to me, being that it was always a great family favourite. One day I made it and, discovering some left over cream cheese in the fridge, I decided to make a cream cheese topping to decorate the cake; it was a great success.  This cake is lovely and moist and keeps well, but remember that if you do decorate it with the cream cheese topping, store it in the fridge.



  • 205ml vegetable oil
  • 2 eggs
  • 1 tsp honey
  • ½ tsp vanilla extract
  • 280g Self-Raising Flour
  • 165g caster sugar
  • 2tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp salt
  • 6-7 tennis ball size eating apples peeled and diced
  • Cream Cheese Topping (optional)
  • 200g cream cheese
  • 50g softened butter
  • 275g sifted icing sugar
  • ½ tsp vanilla extract

(Beat all the ingredients together until smooth)


  1. Preheat the oven to 180C/150Fan/Gas 4
  2. Grease a 23cm square baking tin
  3. Beat the eggs and oil together until smooth
  4. Add the honey and vanilla extract
  5. Add all the remaining dry ingredients and mix well
  6. Fold in the diced apples
  7. Spoon into your prepared tin and bake for 50-55 minutes
  8. Cool and decorate either by dredging with caster sugar or to make a more decadent dessert a cream cheese topping – either way is delicious

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