Simple Apple Cake
Summer is over, and we’re getting closer to winter day-by-day beyond recovery. This week I had to turn my heating on!
Tragedy!
To tackle this, I’ve decided to bake an apple cake. There’s something magical about it when the scent of the cinnamon, apple and slowly caramelising sugar fills the warm air. Just sit back and enjoy the warm cake with a cuppa tea and a good book.
Ingredients
- 130g Butter
- 130g Golden Caster Sugar
- 2 Large Eggs
- 2 Big Bramley Apple (peeled, and cored)
- ½ Lemon’s Juice
- ½tsp Ground Cinnamon
- 2Tbsp Demerara Sugar
- 100g Plain Flour
- 30g Ground Almond
- 1tsp Baking Powder
- 3Tbsp Breadcrumbs
Pre-heat the oven to 180°C. Cover a 24cm square cake tin with parchment paper. Let the paper come up on the sides, so it will easier to lift the cake out.
Beat the butter and the caster sugar until it’s light and fluffy. Dice up the apple and put in a bowl with the lemon juice, cinnamon and demerara sugar. The lemon juice will prevent the apple from browning.
Beat the eggs lightly and add them to the butter and sugar mixture gradually. Mix the flour, ground almond and baking powder. Sift and fold them carefully into the mixture. Pour into the cake tin, place the apples on the top, and sprinkle with the breadcrumbs on the top.
Bake it for 45-60 minutes, or until the middle is firm. Leave it to cool for a few minutes before attempting to turning out.
Best served it warm!