Easy apple & cinnamon cake
If, like many of the team at the National Garden Scheme, you have a glorious crop of apples this year, there are plenty of delicious ideas on how to cook them up. From favourites like tarte tatin to simple apple sauce, there are lots of options and plenty of varieties of each recipe. Here’s an alternative, easy apple cake recipe that can be served warm with custard or creme fraiche and is just perfect with a cup of coffee.
Instructions
- Heat the oven to 180C / 160C fan / gas 4. Butter and line a deep 20cm cake tin with greaseproof paper.
- Mix the flour and cinnamon together and rub in the butter with your fingers until it looks like fine breadcrumbs.
- Stir in the light brown sugar.
- Beat in the egg followed by the milk – adding gradually until you have a thick, smooth batter.
- Add the apples and dried fruit and put into the prepared tin, levelling it out gently.
- Sprinkle with demerara sugar (if using) we used dark brown sugar and more cinnamon!
- Bake for 30-40 mins until skewer comes out clean when inserted in the the middle of the cake.
- Allow it to cool in the tin before turning onto a wire rack to cool further.
- Serve warm with creme fraiche or custard.
With so many apples we used a combination of eating and cooking apples. Either works well.
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Ingredients
- 115g unsalted butter
- 225g self-raising flour
- 115g light brown sugar
- 2 teaspoons ground cinnamon
- 1 large egg
- 6-8 tablespoons milk
- 225g apples, cored peeled and diced
- 100g sultanas (or chopped dates / dried cranberries)
- 2 tablespoons demerara sugar
