A melt-and-mix cake filled with juicy apples and scented with cinnamon
I have a confession. Last week Mr L went back to school with no home-bake! I know, right? Me with a food blog, and him with his Arnotts favourite assorted (not that there’s anything wrong with an Arnotts biscuit – I am very partial to a Scotch Finger). To be honest, that half week and starting after a public holiday just was NOT right; add in the heat factor and baking was low on the priority list.
Fear not, I baked over the weekend and Mr L now has Craisin, Oat and Choc Chip cookies in his lunch box (recipe to come – just tweaking it) and today with the air con pumping and a visitor due, I have an Apple and Cinnamon Cake in the oven. I wish you could smell what I am smelling! There is something so comforting about the smell of cinnamon, and I am managing to kid myself that the apples make it good for me- almost a health food really. the amazing thing about this cake is just how quick and easy it is to whip up, another one bowl mix and melt wonder that is high on taste and low on effort and washing up. Now, it is indeed many years since I made a packet cake, but I am pretty sure that this Apple Cinnamon would take less time, and certainly win out on flavour and moistness.
Start by getting all the ingredients out – this cake moves quickly, so it is easier to have everything ready and within arms reach. Line a 20 cm springform tin with baking paper and preheat the oven to 180°C. Whisk together the melted and cooled butter and 1 egg ( mine was fresh from the girls – just bragging)
Add in the sugar peeled and chopped apples. I use Pink Lady apples because that is what we usually have in the fruit bowl. Any tart apple like a Granny Smith or Golden Delicious will be good as well. (Useful tip- this is a good way of using up the older apples that have been passed over and slumped down to the bottom.)
Sift in the flour, baking soda and cinnamon with a pinch of salt and then stir until just combined and pop into the cake tin (saying to yourself “Here’s one I prepared earlier”). Don’t worry that the mixture might seem a little drier than a normal cake mixture, the apples will release juices as they cook and it will all be apple cake magic.
Turn the cake onto a wire rack to cool completely. Serve dusted with icing sugar, and preferably with a big dollop of whipped cream with cinnamon swirled through it (sorry – no cream today – I have to face my Pilates instructor tomorrow with not TOO much guilt!)
- 125g butter, melted and cooled slightly
- 1 egg
- 2 Pink Lady apples, peeled and cut into 1 cm dice
- 1 cup caster sugar
- 1½ cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- Heat oven to 180°C and grease and line a 20cm springform cake tin.
- Whisk butter and egg together. Add apples and sugar.
- Sift dry ingredients together and stir through mixture until just combined.
- Pop mixture into prepared cake tin and bake for 45 minutes - until skewer comes out clean and cake is golden brown