This is such an easy cake to make.
I found this recipe in one of my old school books – I must have cooked it when I was about 12! Sometimes the old recipes can’t be beaten.
This cake smells so good when it is cooking because of the cinnamon. The apples keep their shape and their sweetness bursts through when you eat a slice. Another thing I love about it is the fact that there is no need for any frosting – I just sprinkled some extra brown sugar over the top before baking. I think it would be ideal for kids when they get home from school – they would be eating fruit without complaining 🙂
As with a lot of simple cakes, this is best eaten on the day it is made but will keep for a couple of days in an airtight container if necessary.
- 150g/5 oz brown sugar, plus extra for sprinkling
- 150g/5 oz unsalted butter, softened
- 2 eggs
- 300g/10 oz self-raising flour
- 2 teaspoons ground cinnamon
- 1/4 cup milk
- 2 apples (any kind)
- 1 teaspoon lemon juice
Heat your oven to 190C/170C fan forced/370F.
Grease a 23cm/9 inch spring-form pan.
Beat together the sugar and butter until creamy, then beat in the eggs one at a time.
Mix in the flour and cinnamon, then add the milk and stir to combine.
Peel, core and then dice the apples and put in a small bowl. Stir in the lemon juice.
Mix the diced apple through the cake batter.
Spoon into the prepared pan and then level the top.
Sprinkle over some extra brown sugar.
Bake for 40-45 minutes or until golden and just firm to the touch.
Leave to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Serve and enjoy!