Reidbury's Kitchen

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Apple and Cinnamon Cake

Apple and Cinnamon Cake, Mary Berry 100 Cakes and Bakes

Apple and Cinnamon Cake, Mary Berry 100 Cakes and Bakes

I’ve had a bit of a baking flurry recently – something about the season turning from summer to autumn I think that means it’s time to have a spot of tea and cake! And I’ve been inspired by the Master – Mary Berry. Her book Mary Berry 100 Cakes and Bakes (available here), has so many things I want to try. But one that appealed more than most was herĀ Apple and Cinnamon Cake – I think those flavours are classic, but I was also intrigued as the cake has an apple layer running through the middle.

This cake was pretty easy to do, and the results were good. I think I’d turn the oven a bit lower next time and cook for slightly longer, as the outside was a bit too well done for my liking. But the soft apple inside keeps this cake lovely and moist. And Mary’s suggestion of serving this warm with clotted cream was spot on – God, this was good!

KB rating 8/10. PR rating 7/10.

Apple and Cinnamon Cake

Ingredients:

  • 225g butter, softened
  • 225g light muscovado sugar
  • 3 large eggs
  • 100g chopped walnutes
  • 100g sultanas
  • 225g self-raising flour
  • 2 level tsp baking powder
  • 400g cooking apples, peeled, cored and grated
  • 1 level tsp ground cinnamon

To finish (I didn’t actually bother with this)

  • Light muscovado sugar, for sprinkling
  • Extra chopped walnuts, for sprinkling
  • Icing sugar, for dusting

Method:

Preheat the oven to 180C/Fan 160C/Gas mark 4. Grease and line a 23cm cake tin.

Measure the butter, sugar, eggs, chopped walnuts, sultanas, flour and baking powder into a large bowl and beat for about 2 minutes until thoroughly blended.

Spoon half the mixture into the prepared tin then spread the grated apple and ground cinnamon in an even layer on top. Spoon the remaining cake mixture over the top, level the surface and then sprinkle generously with light muscovado sugar and walnuts.

Bake for 1.25 – 1.5 hours or until the cake is well risen and golden brown. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack. Dust with icing sugar and serve.

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