This Apple and Cinnamon Cake Recipe creates a wonderfully light and tasty cake. It is a nice and somewhat slightly healthier option to a traditional cake with a butter cream filling.
With two apple trees in the garden, there is always a supply of apples stored in the garage or stewed in the freezer. This recipe is a change from the usual crumble or Eves Pudding I usual turn to, to use up the stewed apples I have stored in my freezer.
|Apple filled cake a healthier option|
Recipe Apple and Cinnamon Cake
Ingredients - Cinnamon Cake
170g self raising flour
3 medium eggs
pinch of salt
3/4 tsp cinnamon
Ingredients - Stewed Apple
3-4 tbs sugar
8 cooking apples cored and peeled
1 to 2 tablespoons raisin's (optional)
1/2 tsp cinnamon
|Apple and Cinnamon Cake|
Split the mixture between two 7inch round cake tins that are lined and greased with a little butter. Bake for 20 minutes 180 degrees C or gas 4.
Whilst the cake is in the oven you can stew the apples. Peel and core approximately 7 apples, depending on size. Cut up the apples and place in a saucepan with 3-4 tablespoons of sugar and a splash of water. Simmer until softened, taste and add more sugar if needed or more water, but you want it quite thick. Add half a teaspoon of cinnamon and the raisins if you wish. Stir.
Once the cake and the stewed apples have both cooled, generously spread the apple on one of the sponge cakes to sandwich the two together. Decorate the top with a light sprinkling of icing sugar and cinnamon. I like to think of this as a slightly lighter in fat cake than normal, there is no thick layer of butter cream sandwiching the cake together - just lovely fruit.
The cake was shared with my aunt to celebrate her 81st birthday!
*any leftover stewed apples goes great with natural yogurt and granola for breakfast, or pop it in the freezer.
This recipe has been adapted from the basic sponge recipe in the Great British Bake Off book.