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Yorkshire Wensleydale, Cranberry & Apple Cake

Inspired by a visit to the Wensleydale Creamery earlier this month. The magic ingredient: cheese! Specifically Wensleydale with Cranberries. But you can substitute with other cheeses and cranberries. See my suggestions below.
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Ingredients Method Notes

Ingredients
  

  • 150 g butter at room temperature
  • 175 g golden caster sugar
  • 2 eggs beaten
  • 2 tbsp milk
  • 175 g self-raising flour I used Gluten Free Dove’s Farm Self-Raising Flour
  • 2 apples peeled, cored, sliced
  • 125 g Yorkshire Wensleydale & Cranberries cheese
  • 1 tbsp Demerara sugar

Method
 

  1. Preheat oven to 170 °C (325 °F) / Gas Mark 3. Grease an 8-inch (20 cm) springform cake tin, or line a suitably sized tin (I used a large loaf tin).
  2. Cream butter and sugar together until pale and fluffy, ideally with a stand mixer or electric hand mixer, or you can do this by hand with a wooden spoon.
  3. Beat in eggs one at a time, then mix in milk and sifted flour.
  4. Fold in about ¾ of the apple slices, then crumble the Wensleydale & Cranberries over the batter.
  5. Spoon the batter into the prepared tin. Arrange the remaining apple slices on top. Sprinkle Demerara sugar over the surface.
  6. Bake for ~55 minutes, until risen and golden. Allow to cool in the tin.

Notes

If you don't have Wensleydale, try substituting with an alternative cheese and a handful of dried cranberries (or other dried fruit). Grate or crumble the cheese before adding to the cake, obviously!
  • Mild / young cheddar
  • Young or semi-mature gouda
  • Ricotta or mascarpone + a sharper cheese