I made this cinnamon apple cake a few weeks ago for a friend, only to have her request a second cake, and the recipe. Feeding people is absolutely one of my favourite things to do, so I was much more than happy to oblige.
I usually halve the batter and cook this cake in two small bundt tins, creating a beautiful apple “tunnel” inside. This time, I just didn’t have time to cook one cake, then the other… see, I only have one small bundt tin as the other one seems to have become lost in the bowels of my kitchen cupboards. Come to think of it, it’s probably time to clean and sort out those cupboards. But today is not that day.
So, I cooked off the apples with salty butter, cinnamon, and brown sugar, mixed up the batter, then I stuffed the whole lot into a loaf pan and hoped for the best.
If you’re cooking this, try to make sure that the batter runs around the sides of the tin or your cake won’t hold together well when it’s cut due to the delicious apples creating a layer all on their own. Put the apples in the middle and push the last of the batter into the edges.
Who doesn’t love licking the bowl? Seriously.
I will try and get the recipe for the apples as accurate as possible, yet please (as usual) use your discretion if you are cooking these. I tend to eyeball everything, so taste your creation regularly “just to be sure”. 😉
The cake batter recipe is adapted again from my dear old friend, Margaret Fulton, who hasn’t failed me yet.
- 2 large granny smith apples
- 1 tsp ground cinnamon
- 1 tbsp brown sugar
- 1 tbsp water
- 2 tbsp salted butter
- 125g salted butter, room temperature
- ¾ cup of fine white sugar (caster)
- 1 tsp pure vanilla essence
- 2 eggs, room temperature, lightly beaten
- 2 cups of self raising flour
- ¼ tsp salt
- ½ cup milk
- Peel and chop the apples into small cubes and place in pot over medium heat with the 2 tbsp of butter, water, cinnamon and brown sugar.
- Cook until apples are soft and highly fragrant.
- Set aside.
- Preheat the oven to 180c (350f)
- Butter the base and sides of a regular loaf tin (around 23cmx13cm), or a deep 20 round tin and line the base with baking paper.
- Using an electric mixer (mine is a hand mixer), beat the butter until pale, then add the caster sugar gradually until all is incorporated and the mixture is smooth, pale and fluffy.
- Slowly add in the vanilla and the eggs, beating well between additions.
- Sift the flour and salt into the bowl with the creamed mixture, one cup at a time, adding the milk between additions. Don't worry too much if you don't get this bit right - as long as you don't overwork the mixture it will be fine.
- Fold the flour and milk into the mixture lightly and quickly until smooth, being very careful not to work it too much.
- Scoop the mixture into the prepared cake tin and bake for 45 minutes (for a deep 20cm tin) or 35 minutes for a loaf tin. As ovens vary, check your cake regularly after the 30 minute mark. It's cooked when a flat bladed knife comes out clean and the top bounces back when touched. Because of the apple in the center, the skewer or knife may have some moist crumbs clinging to it, this is normal.