Apple & Cinnamon Cake
Make the most of seasonal apples in a cake that's easy, rustic & homely, but beautifully flavoured. Enjoy with a cuppa or as a dessert with custard, cream or ice cream.
Ingredients
- 225 g plain flour (white and/or wholemeal combined) half white and half wholemeal is recommended
- 200 g soft brown sugar
- 2 level tsp baking powder
- 2 tsp ground cinnamon or cassia (cassia is sometimes labelled 'sweet cinnamon')
- 0.5 tsp salt
- 150 g butter, melted
- 2 large eggs, beaten
- 1 tbsp milk optional
- 3 medium eating apples, skin on cored and roughly chopped
- 1 small eating apple, skin on cored, quartered, then sliced thinly
- 1 tbsp demerara sugar for sprinkling
Instructions
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Preheat oven to 180C / 160C Fan / Gas 4
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Grease or line a round, 19-20cm loose-bottomed or springform cake tin.
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Put the flours, soft brown sugar, baking powder, cinnamon and salt into a large bowl and stir together.
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Add the melted butter and beaten eggs to the bowl.
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Beat with electric beaters until well combined (2-3 min).
The mixture will be thick, but if it seems VERY thick then add a splash of milk to loosen.
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Fold in the chopped apples.
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Transfer the mixture to the prepared tin and smooth the top.
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Place the apple slices in circles on top of the mixture and lightly press in.
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Sprinkle the Demerara sugar over the top.
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Put in the oven and bake until risen and golden and a skewer or cocktail stick comes out clean (60-70 min).
If the top is browning too quickly before the cake is done, cover loosely with a piece of foil.
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Place the tin on a wire rack until the cake is just warm.
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Carefully remove the cake from the tin and put directly onto the wire rack.
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Serve warm or leave until completely cold.
When cold, store in an airtight container and eat within 3-4 days.