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The second year of Autumnal Apple Cake

September 1, 2015 by Susan Leave a Comment

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!

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Autumnal Apple and Cinnamon Cake

  • Servings: 8-10
  • Time: 1hr30mins
  • Difficulty: easy
  • Print

Ingredients

  • 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)
  1. 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.
  2. In a small bowl, mix the apple pieces and cinnamon until the apple has been thoroughly coated. Add to the base of the tin
  3. 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.
  4. Heap the sponge mix over the apples and spread in an even layer.
  5. Bake for 30 minutes until the cake is risen and a knife inserted comes out clean.
  6. Leave to cool. Serve warm or cold with icecream, cream or custard! Salted caramel glaze optional but highly recommended!

Filed Under: foodie Tagged With: apple cake, free apples, little herb farm

Previous Post: « New in my Kitchen – August 2015
Next Post: Local Lunch – Scott’s Larder »

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