I thought I’d share with you one of my all time favourite apple dessert recipes. Light & Fluffy Apple Cinnamon Cake is a great all rounder that almost everyone appreciates, even the little ones. It’s a super easy recipe that’s great to get the kids involved with too. 
I’ve been doing this special and remarkably easy recipe for years. The apples can be windfalls or even shrivelled ones left in the fruit bowl. Serve warm with ice cream or crème fraîche as a dessert, or with coffee in the morning as one would a Danish pastry, again warm, dusted with icing sugar.
Apple cakes are so comforting and wholesome – no fancy icing here, just lovely flavours. Try it as a dessert, served with custard or a caramel sauce. You could add different fruits such as raisins (85g-100g). I also sometimes like to add strawberries or cherries, however if you’re going to add a moist fruit like that you first should mix the fruit with a teaspoon of flour to help prevent it from sinking.
If you’re preparing Light & Fluffy Apple Cinnamon Cake at Christmas time you could add a teaspoon of mixed spice to make it taste a little Christmassy or 1/2 a teaspoon of vanilla. You know it’s really up to you what you do with it because there really is just so many ways to change this recipe!
Best made to serve warm but can be made the day before. And, once cooked and cold, you can wrap and freeze it. It will be at its best for about 3 months. Why not make a few of these and freeze them?
Preheat oven to 180’C/Gas mark 4.
Lightly grease a 23cm (9in) sandwich tin and line with baking paper.
Sift the flour and spices into a bowl and rub in the butter until the mixture is the consistency of breadcrumbs.
Peel, core and finely chop the apples and mix them with the soft brown sugar.
Stir into the flour mixture and beat in enough milk to form a soft, not sticky consistency.
Spoon the mixture into the prepared tin and spread it evenly around the sides.
Sprinkle with the demerara sugar to give the cake a crunchy topping.
Bake for 40-45 minutes or until firm to the touch.
Cut into slices and serve with a dollop of single cream / crème fraîche and a sprinkle of cinnamon on the top.
Ingredients
Directions
Preheat oven to 180’C/Gas mark 4.
Lightly grease a 23cm (9in) sandwich tin and line with baking paper.
Sift the flour and spices into a bowl and rub in the butter until the mixture is the consistency of breadcrumbs.
Peel, core and finely chop the apples and mix them with the soft brown sugar.
Stir into the flour mixture and beat in enough milk to form a soft, not sticky consistency.
Spoon the mixture into the prepared tin and spread it evenly around the sides.
Sprinkle with the demerara sugar to give the cake a crunchy topping.
Bake for 40-45 minutes or until firm to the touch.
Cut into slices and serve with a dollop of single cream / crème fraîche and a sprinkle of cinnamon on the top.
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