This apple and cinnamon cake is deliciously moist. It’s great for elevenses or served warm as a dessert with custard, cream or ice-cream.
Cinnamon sugar – 2 tbsp brown or white sugar and 1 tsp ground cinnamon
4 medium sized eggs
1 tsp ground cinnamon
Pinch of baking powder
Preheat the oven to 200C/Fan 180C/Gas 6.
Line a 1 inch deep, 20 cm x 28 cm baking tray with greaseproof paper.
Weigh 4 eggs and weigh out the same amount of butter, sugar and flour.
In a bowl cream together the butter and sugar. Beat the eggs and add to the butter and sugar a little bit at a time. Mix the baking powder and ground cinnamon into the flour. Add the mixture, again a little bit at a time to the butter/sugar/egg mix. If the cake mix is a little stiff, add a drop of milk.
Put the cinnamon sugar into a bowl. Peel, core and slice the apples adding them to the cinnamon sugar. Ensure all the apples are coated in the sugar. Line the baking tray with the apples and top with the cake mixture. Bake in the centre of the oven for approximately 25 minutes. To check to see if the cake is cooked, use a cocktail stick and pierce the cake. If the cake mixture appears on the stick leave in the oven a little longer and retest.
Once cooked, remove the cake from the oven and leave to cool in the tin. Turn the cake out of the tin with the apples on top. The easiest way to do this is to place a chopping board or large plate over the baking tray and turn upside down. Remove the tin and the greaseproof paper. The apples will be appear on top! Enjoy!
As this is the age of modern technology a food processor or food mixer can be used to make the cake! Add the ingredients in the order they appear in the traditional method.