Apple & Cinnamon Cake
This is a delicious apple cake with a wonderful sugar and cinnamon crunchy topping - perfect for afternoon tea.    
Servings: 8 yield(s)
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Ingredients
  • 2 apples (peeled, cored and finely sliced)
  • 1 lemon (juice only)
  • 125 g butter (softened & cubed)
  • 140 g soft light brown sugar
  • 3 free-range eggs (beaten)
  • 225 g plain flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 75 ml milk
    • For the cinnamon crunchy topping
  • 1 1/2 tbsp demerara sugar
  • 1/2 tsp ground cinnamon
Instructions
  1. Preheat the oven to 170°C/150°C Fan/Gas mark 3 and butter and line a 23cm cake tin.
  2. Place the apple slices in a bowl and coat in the lemon juice, set aside.
  3. In a large bowl add the butter and sugar, beat with an electric whisk until pale and fluffy. Now add the eggs and mix until you have a smooth mixture.
  4. Add the flour, baking powder and salt - mix until fully combined. Slowly add the milk gradually until you have a smooth batter and transfer to the tin.
  5. Now arrange the apples on the top of the cake and sprinkle with the demerara and cinnamon mix. Bake in the oven for 30-45 minutes (dependant on your oven) until cooked through and golden. Remove from the oven and allow to cool in the tin for 15 minutes. Serve warm or at room temperature, enjoy!