Autumn Apple Cake {with Cinnamon}
This delicate and delicious cake is the perfect autumnal comfort food. With a light cinnamon sponge and apple at its heart, it's a perfect warming treat you can have as either a hearty teatime snack or as a dessert.
Servings: 8
Ingredients
- 200 g Butter Room temperature
- 100 g Light brown sugar See notes
- 100 g White sugar
- 2 Eggs
- 200 g Self-raising flour
- 3 tsp Ground cinnamon
- 2 Pink Lady apples See notes
For the topping:
- 1 tsp Ground cinnamon
- 2 tbsp Rolled oats
- 1 tbsp Butter
- 1 tbsp Light brown sugar See notes
Instructions
- Pre-heat the oven to 180°C.
- Grease and line with baking paper a 7” round cake tin.
- Add the butter and both sugars to a bowl and beat together until light and soft. You could do this with a food mixer if you like.
- Add the eggs, flour and cinnamon to the bowl and beat well to combine. Stir in the chopped apple.
- Spoon the mix into the prepared tin and level.
- In the same bowl you have just used, add all the topping ingredients, and stir together with a metal spoon or a fork, until you have a lumpy, bumpy and crumbly mix.
- Scatter the topping over and place the cake in the oven.
- Bake for 50-60 minutes until cooked and risen.
- You can use a skewer or thermometer to check it is cooked all the way through. Allow to cool TOTALLY in the tin before removing.
Notes
Cooking time:
Keep an eye on the cake as it is cooking. If it’s going too brown on top before the rest is ready, put some foil on top. Don’t open the oven door until the cake has been in for at least 30-40 minutes though or it will sink. Cook on the bottom shelf of the oven for a slower, steadier bake. Butter:
Use salted or unsalted as your preference. One pack should cover the cake, topping and for greasing. Storing:
It will keep in a cake tin for 3-4 days, but put in the fridge if your kitchen is warm. To freeze, either freeze whole or cut up when cold and freeze pieces individually. Delicate goods:
This will cut up easier once it is cold as the sponge is delicate. If you want it warm, that’s OK. It will just be a bit crumbly. Apple:
Cut into very small cubes (1-2cm) to help stop the cake breaking up. No need to peel. Serving suggestions:
I recommend frozen yoghurt or custard if you’re eating it as a dessert. Or just on its own for a teatime treat is fine.
Keep an eye on the cake as it is cooking. If it’s going too brown on top before the rest is ready, put some foil on top. Don’t open the oven door until the cake has been in for at least 30-40 minutes though or it will sink. Cook on the bottom shelf of the oven for a slower, steadier bake. Butter:
Use salted or unsalted as your preference. One pack should cover the cake, topping and for greasing. Storing:
It will keep in a cake tin for 3-4 days, but put in the fridge if your kitchen is warm. To freeze, either freeze whole or cut up when cold and freeze pieces individually. Delicate goods:
This will cut up easier once it is cold as the sponge is delicate. If you want it warm, that’s OK. It will just be a bit crumbly. Apple:
Cut into very small cubes (1-2cm) to help stop the cake breaking up. No need to peel. Serving suggestions:
I recommend frozen yoghurt or custard if you’re eating it as a dessert. Or just on its own for a teatime treat is fine.
Nutrition
Calories: 422kcal | Carbohydrates: 49g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 677mg | Potassium: 124mg | Fiber: 2g | Sugar: 18g | Vitamin A: 756IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg