apples have played a key role in the culinary memories of so many of us, whether they be dangling in suspended motion, glistening in the trees or baking in the oven sliced and encased in a sweet pastry crust. for me it is the irrefutable combination of apples and cinnamon that ignite the most dormant of memories from my child hood. they say food is memory - and for this, i can certainly vouch.
this apple and cinnamon cake is no exception to the rule, and served warm, with a dollop of clotted cream is a temptation impossible to resist.
20cm spring form round cake tin
pre-heat oven to 180°C / 170°C with fan
for the sponge:
250 grams self-raising flour
250 grams salted butter
250 grams caster sugar
4 large eggs
2 tablespoons milk
2 teaspoons ground cinnamon
1 apple (peeled, cored & grated)
for the apples:
5 apples (i used cox’s, as they’re nice a sweet)
2 tablespoons demerara sugar
25 grams butter
1teaspoon of ground cinnamon
- peel, half and core the apples. in a non-stick frying pan, melt the butter with the demerara sugar & cinnamon and add the apples. keeping on a low heat, continue to cook the apples until they are golden brown and a little softer, but careful - we don't want mush. grease & line the cake tin and place the apples at the base (flat side facing down).
- in a mixing bowl, cream together the butter and caster sugar until light and fluffy. add the eggs, one at a time, to the creamed butter and sugar, mixing well each time until well incorporated.*
- add the grated apple, mix and then sift the flour, baking powder and cinnamon into it and fold in well. if the mixture is a little dry, add the milk and fold in lightly until the batter has a silky sheen (probably with lots of bubbles as the rising agents are beginning to work). spoon the mix evenly over the apple base, making sure the apples are nice and snug and coated all around (with no gaps).
- place in the oven and cook for 55-60mins, when the cake is brown and bouncy to the touch - remove from the oven and cool on a wire rack. it's also a good idea to double check that a knife, cake tester or toothpick comes out clean when testing the centre of the cake just to be sure it's cooked.
the CC x
*tip: if the mixture curdles, place the mixing bowl over another bowl of hot water and continue beating. this curdling is normally caused my clashing temperatures of ingredients, which is why i like to always ensure that when baking...the eggs and butter are at room temperature.