A spicy apple cake is always a winner and this is a particularly delicious, quick and easy version.

Make it the day before and it becomes even moister – and stored in an air-tight container it will keep fresh for several days.  It also freezes well so it can be made well in advance of when you need it.  Or do what I do – cut it into portions and freeze the individual slices so that you can have the occasional slice for a Sunday afternoon treat.

APPLE & CINNAMON CAKE

Ingredients:

200g dessert apple, coarsely grated (about 3 – I like to leave the peel on)
125g light soft brown sugar
100ml sunflower oil
½ tsp vanilla extract
2 medium eggs, lightly beaten
200g self-raising white flour
2 tsp ground cinnamon
½ tsp grated nutmeg
¼ tsp salt
100g sultanas
2 tbsp demerara sugar (optional)

You will need:

A 2lb / 900g loaf tin

Non-stick liner or butter and greaseproof paper

Wooden or metal skewer

 

Makes 8-10 slices

 

Method:

  1. Preheat the oven to 180C/gas mark 4.
  2. Lightly grease and line the loaf tin or pop in a liner.
  3. Placed the grated apples into a large bowl. Stir in the sugar, oil, vanilla extract and eggs.
  4. Sift the flour, cinnamon, nutmeg and salt together into the bowl. Stir well to combine. Stir in the sultanas.
  5. Spoon the mixture into the tin and level the surface. Sprinkle with the demerara sugar (if using) and then bake for about 45-50 minutes until well-risen and golden-brown and a skewer inserted into the centre of the cake comes out clean,
  6. Leave the cake to cool in the tin for 10 minutes then remove and place on a wire rack to finish cooling.

Click HERE for a printer friendly version of the recipe.

 

 

 

Apple & Cinnamon Cake
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