My sister facetimed me yesterday.
‘I need your apple cake recipe,’ she said. ‘I’ve made it twice in the last few weeks and it has just - disappeared off the plate! People are asking for the recipe but it’s not on your current blog.’
I was shocked. My favourite apple cake recipe was not on this blog…how could that have happened?!
Obviously I have the sticky apple traybake and it is very similar but there’s just something so squidgy and chewy about this one - it’s utterly delicious and incredibly moreish.
My original recipe (on my old blog called Hen Orchard - yes you can go look) uses vanilla to go with the apples. I love this combination. But today called for warming cinnamon.
You can serve this warm as a pudding with ice-cream or custard or allow to cool and eat as a cake.
Recipe for Apple & Cinnamon Cake
You will need a greased, deep, 20cm cake tin.
Ingredients
150g butter
225g self-raising flour
1 level tsp baking powder
175g soft brown sugar
50g caster sugar
1 tsp cinnamon (or vanilla)
2 large eggs
2 apples (cooking or eating - just sprinkle with a little sugar if they’re a bit tart)
Method
Pre-heat oven to 140 degrees fan.
Melt the butter over a low heat. Allow to cool slightly.
Place flour, baking powder, both sugars and cinnamon (or vanilla) in the bowl and mix thoroughly.
Make a well in the dry ingredients and pour in the melted butter. Stir.
Add the two eggs and mix in. The mixture should be smooth but thick.
Place half the mixture in the baking tin.
Peel the apples and slice them directly on top of the cake mixture (this is a ‘no-fuss’ recipe after all!) Add a bit of sugar to the apples if they are a bit tart.
Place the rest of the mixture on top. (There may be gaps where an apple pokes out - don’t worry about it.)
Bake for about one hour.
Serve warm or allow to cool making it slightly chewy.
