Do you have a Health Food store nearby??? I don't find a clear definition for 'golden sugar', but I'd assume they mean 'raw sugar', as sold in a HF store. Otherwise, any of your suggestions will work -- my preference being to use the Turbinado.

Thanks! No health food store conveniently located so I'll have to make do. The recipe is from the UK where I suspect golden granulated sugar might be easily available.

Sold in the UK as Golden Caster from this Amazon link -Golden Caster Sugar at Amazon.com

Thanks! I want to bake the cake today but will keep this possibility in mind, although the shipping is more than the cost of the sugar!

Color looks a lot like the evaporated cane juice sugar I buy - comes in organic & otherwise. But you can easily sub regular sugar, you know...

I would simply use light brown sugar. I am sure the sweetness and acid contend would be very very similar....and after all that's all that matters.

lindac92, would light brown sugar change the texture or baking time of the cake?

That's not a "fine" cake....it will have a rather moist and open texture. However it might change it wouldn't be noticed, as my mother in law would have said, "from the back of a galloping horse".
Putting that "cake" into cup measures, which is the way I think about a recipe, it would amount to about 1 cup flour, a stick of butter, half cup brown sugar a cup of diced apples and 2 eggs....and 1 1/2 tsps baking powder....I would add 1/2 tsp baking soda with the flour and baking powder because of the added acid of the cut up apples.
The only liquid in that recipe is the eggs....it will be very ,like a soft cookie dough.
I am sure it will be fine with light brown sugar....or even plain white sugar.....with or without the addition of the baking soda.
I would serve it warm with some ice cream!

Thanks lindac92 for the info. Yes, the dough was very soft and sticky. When the cake is cool enough to cut I'll report back how the Turbinado sugar worked. I had already made the cake before you mentioned using baking soda but it did rise well without it. If the Turbinado didn't work well next time I'll try either light brown sugar or just plain white sugar. BTW, I like your serving suggestion and I just happen to have some Ben & Jerry's vanilla ice cream in the freezer!

Well, the center was not cooked even though a tester came out clean even after 75 minutes. I set the oven to 320F convection which was a direct conversion of 160C. But looking at my oven manual afterwards (duh!) it said to use 325F for 160C. Maybe that was the problem.

But the rest of the cake was pretty good...more like a coffee cake as lindac92 described. The plums and apples were good in this cake but I've also come to the conclusion I don't like the little seeds in berries. Peaches would probably be good too.

Turbinado worked fine as this is not a sweet cake. Next time I'll use either brown sugar or plain white sugar. Wizzing the Turbinado in a food processor is too fussy and messy for my cooking style!

Thanks for all your help!