Loaf Cake With Apple And Cinnamon
This delightful apple and cinnamon cake is a perfect treat for any occasion. With a buttery crumb and a hint of warming spices, each bite is filled with tender apples and a subtle sweetness. Topped with thinly sliced apples and a sprinkle of demerara sugar, this cake is a true showstopper. Brushed with apricot jam for a glossy finish, it's a moist and flavorful dessert that will impress your friends and family.
— Constant Cookbook
Ingredients
- 75g/2½oz butter
- 200g/7oz self-raising flour
- 100g/3½oz light muscovado sugar
- 1 tsp ground cinnamon
- 3 dessert apples
- 3 free-range eggs
- 1-2 tbsp demerara sugar
- 2 tbsp warmed, sieved apricot jam
Instructions
- Set the oven to 180C/160C Fan/Gas 4.
- Rub the butter into the flour until it resembles fine breadcrumbs (this can be done in a food processor). Stir in the sugar and cinnamon.
- Peel the apples, core and dice two and a half apples and stir into the cake mixture with the eggs. Beat until combined.
- Divide the cake mixture evenly between the cake tins. Thinly slice the remaining half of apple and arrange in a row along the middle on top of each cake. Sprinkle with demerara sugar and bake for 35-45 minutes, or until golden-brown, risen, firm to the touch in the centre and just shrinking from the sides of the tin.
- Brush the top of the cakes with the apricot jam. Allow to cool in the tins for 10 minutes, then turn out and leave to cool on a wire rack.
Cook Time
1H
Prep Time
PT30M
Yield
Makes 2 x 450g/1lb loaves
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