Apple and cinnamon to me are a match made in flavour heaven. I just love the combination, in fruit pies, on top of porridge, and those Go-Ahead fruit slices are pretty good too. I've never had it in a cake, though.
The other night I was scouring Frugal Feeding; for those of you in the know, isn't it amazing?! For those of you who don't know about this, where have you been? You have a lot of catching up to do, my friend, here's the link http://frugalfeeding.com. This guy blogs wonderful recipes made from responsibly sourced and affordable ingredients, and the photography and his writing is just a delight to read. I have a lot of his recipes bookmarked for future experimentation!
I raised my eyebrows when it specified that the apple was to be grated in to the cake, skin and all (not the core though of course). However, you're assured that what you'll be left with, as well as a lovely appley flavour, is a moist and dense cake, due to the water that the apples release in the cooking process.
Being a cinnamon fiend I was very liberal with my dosage of this, but you can go a bit easier if you like. I like to know that I'm eating an apple and cinnamon cake, but you can go steadier if you're not as keen as me.
Ingredients (Serves 8)
200g/7oz Unsalted Butter/Stork
150g/5oz Caster Sugar
200g/7oz Self-Raising Flour
3 tsp Cinnamon
3 medium-sized apples
Method (Takes 1.5 hours)
1. Pre-heat the oven to 180c/gas 4. Line a loaf tin (8 x 21cm/9 x 5 inch) with grease proof paper. Cream the butter and sugar together till creamy, add the cinnamon throughout this process.
2. Beat in the eggs one at a time, adding a little flour each time as you go, until all the flour is combined.
3. Grate 2 of the apples, skin included, but discard the core. Tip the apple in to the batter and gently fold it in until thoroughly incorporated. (Add a smidge more cinnamon if you are that way inclined! Combine)
2. Pour the batter into your lined tin. Level it off with the back of a spoon and decorate it, like so, with the other apple, thinly sliced. Sprinkle a tiny bit of sugar over the top.
3. Bake for an hour and 20 minutes, or until golden brown and set. When you insert a knife in to the centre of the cake it should come out clean.
4. Allow the cake to cool a little before turning it out. Enjoy warm or cold. The cake can be stored for up to 5 days in an airtight container, if it lasts that long!
This is a fantastic little autumnal recipe to use up any of those leftover apples. It doesn't matter what kind you use or even if your apples are going a bit floury. In this way the cake is much like banana bread, they're going to be baked anyways so chuck them in! No bad apples though, of course. Perfect for an afternoon work break enjoyed with a cup of Yorkshire tea!