Recipe – Chunky Apple and Cinnamon Cake

The start of autumn brings us lots of windfall fruit, especially apples and pears. There are some wonderful British apple varieties and many of them make a lovely apple cake. This cake can be frozen so if you have a lot of apples, make a lot of cake!

You will need:

  • 225g self raising flour
  • 1 heaped teaspoon baking powder
  • 1 teaspoon mixed spice
  • Just less than 1 teaspoon ground cinnamon
  • 2 large or 3 standard apples, any less sweet British varieties will do, including Bramleys, Coxes and Granny Smiths
  • 2 large eggs, beaten
  • 75g Stork margarine
  • 175g soft brown sugar
  • Grated zest of an orange
  • 1 tablespoon milk
  • 100g icing sugar

Preheat your oven to 160 degrees (fan assisted, use 180 without). Grease a loose bottom 20cm round cake tin.

In a large bowl, sift the flour, baking powder and spices. Chop the apples into a small dice, including the peel. Discard the cores. Put them in a separate bowl and toss with a tablespoon of the flour mix so they are coated.

Add the eggs, butter and sugar to the rest of the flour, and using an electric hand whisk, combine them until you have a smooth creamy consistency.

Fold in the apples, milk and grated orange zest. Pour the batter into the cake tin and make sure the top is levelled.

Bake for 60 minutes or until the cake feels springy in the centre when lightly pressed. Check it’s baked throughout with a skewer, which should stay clean when pulled out the centre of the cake. Cool in the tin for 10 minutes before turning out onto a wire rack.

Mix the icing sugar with a few drops of water to it’s only just drippy. Drizzle this over the cooled cake and let set. Store in an airtight container or cool thoroughly and freeze, wrapped in clingfilm.

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