Last year I blogged about some free apples I received and a cake that I made with them. I’m obviously a creature of habit, as I got more free apples this week, so decided to bake for our monthly Craft Club (and it wasn’t until I sat down to write this post that I realised that I made a variation of the above linked cake!), however I will share this recipe with you all as I made it up as I went along!
I was generous with the apple, and used a smaller quantity of sponge mix. This is probably one of my favourite cakes for autumn – I heaped in the cinnamon to coat the apples and was equally generous with the vanilla extract for the sponge! I also had a jar of salted caramel sauce in the cupboard from the Little Herb Farm, so spread a thin coating over the top of the cake to give it a gorgeous deep brown glaze!
Autumnal Apple and Cinnamon Cake
- 200-250g peeled and chopped dessert apples-into small pieces
- 1-3 heaped teaspoons of cinnamon (depending on your tastes)
- 175g softened butter
- 175g caster sugar, plus an extra 1-2 tablespoons to coat the base of the baking tin
- 175g self raising flour
- 3 eggs, beaten
- 1-2 teaspoons vanilla extract (depending on your tastes)
- A splash of milk (if needed)
- Grease and line an 8inch/20cm round cake tin. Preheat your oven to 180c fan. Scatter 1-2 tablespoons of caster sugar on the base of your tin.
- In a small bowl, mix the apple pieces and cinnamon until the apple has been thoroughly coated. Add to the base of the tin
- Make a sponge mix by beating the butter and sugar together until light and creamy. Alternate adding the flour and beaten eggs until you have a pale and fluffy sponge mix. At this point I beat in the vanilla extract and a splash of milk if the sponge mix could be slightly thinner.
- Heap the sponge mix over the apples and spread in an even layer.
- Bake for 30 minutes until the cake is risen and a knife inserted comes out clean.
- Leave to cool. Serve warm or cold with icecream, cream or custard! Salted caramel glaze optional but highly recommended!