This apple cake – like all cakes, actually – is perfect for a rainy afternoon or a lazy brunch.
The smell of the apples and cinnamon will make you forget all that is wrong with the world outside…
Basics: Apples, self raising flour, baking powder, eggs, milk, sugar, butter, orange zest, cinnamon and casting sugar.
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Recipe type: Desserts & Sweets
- 2 apples (I used Granny Smith), peeled, cored and sliced in wedges
- 1 and 1/2 cups self raising flour
- 3/4 cup sugar
- 100ml milk (I used almond milk)
- 1 and 1/2 tbsp spoons of butter, softened, plus extra for greasing
- 2 eggs
- 1 tbsp spoon baking powder
For the topping:
- Cinnamon and sugar
- Casting sugar to dust before serving
- Preheat oven to 180ºC (350ºF). Butter and line a 23cm/9in round cake tin.
- In a large bowl, beat together the butter and sugar, using an electric hand mixer, until pale and fluffy.
- Add the eggs and beat until smooth.
- Add the flour and baking powder, mixing it as well.
- Slowly add the milk and the zest of an orange, mixing it until you have a smooth batter.
- Arrange the apple slices, flat-side down, on the batter in a spiral pattern.
- Transfer the batter to the cake tin and add another round of spiral apple slices on top.
- For the topping, mix together the sugar and cinnamon and sprinkle it over the batter.
- Bake in the middle of the oven for 40–45 minutes, or until a skewer inserted in the centre of the cake comes out clean and the top is golden-brown.
- Leave to cool for 15 minutes in the tin. Run a knife around the edges of the cake and turn it out of the tin onto a wire rack.
- Once cooled, dust casting sugar on top. Serve warm or at room temperature.
What do you think? If you try this one please share a photo with us tagging #honestonion.