Recipe for apple and cinnamon cake
Autumn is such a lovely season, and this year has seen fruit trees laden. Our apple tree didn’t produce a single apple last year, and this year it has covered the ground many times over with delicious apples.
Having given many away and eaten lots straight off the tree, we thought an apple cake might be a lovely thing to make (and a would be a change from the several versions of crumble we’ve come up with!).
You can play around with the amount of cinnamon and raisins (and we usually go light on the sugar as the apples are pretty sweet) – it’s up to you!
6 peeled, coarsely chopped apples (one for decoration)
225 g unsalted butter
150g caster sugar
2 handfuls of raisins
300 g self raising flour
2 teaspoons vanilla essence
2 teaspoons cinnamon
juice of one lemon
How to make it!
Preheat the oven to 180 degrees or equivalent.
Prepare an 8 inch cake tin (line with paper or grease)
Peel and coarsely chop apples. Keep one apple’s slices aside.
Sprinkle apples with lemon juice.
Cream the butter and sugar until smooth and fluffy. Add the eggs, followed by flour. Add apples, vanilla, cinnamon and raisins.
Mix together and spoon into the tin. It should be thick but not too stodgy – thin with milk if it is. Arrange apple slices on the top.
Bake for 50 minutes or until a skewer comes out clean. If it is still wet, cover the top with foil and bake for another 10 minutes.
Serve warm with cream or ice cream or cold with a lovely cup of tea.