Apple and cinnamon cake
May 19, 2011 23:46:54 GMT
Post by pjc68 on May 19, 2011 23:46:54 GMT
This is a really nice cake best served with a dollop of clotted or double cream.
Stuff needed
Deep round 9inch (23cm) springform or loose based cake tin
225g (8oz) butter softened
225g (8oz) light muscovado sugar
3 large eggs
100g (4oz) chopped walnuts
100g (4oz) sultanas
225g (8oz) self raising flour
2 level tea spoon baking powder
400g (14oz) cooking apples, peeled, cored and grated
1 level tea spoon of ground cinnamon
To finish
Light muscovado sugar for sprinkling
Extra chopped wallnuts for sprinkling ( i prefer chopped pecans for sprinkling instead of wallnuts)
Icing sugar for dusting
Step 1
Pre heat the oven to 180deg celsius/fan or 160 deg celsius gas mark 4 , grease the tin and line the bottom of the tin with non stick baking parchment
Step 2
Measure the butter, sugar, eggs, chopped walnuts, sultanas, flour and baking powder into a large mixing bowl and beat with a wooden spoon until thouroughly mixed
Step 3
Spoon half the mixture into the tin then spread the grated apple and ground cinnamon in an even layer on top, spoon the remaining cake mixture on top, level the surface with a spatula or back of tablespoon then sprinkle generously with light muscovado sugar and chopped walnuts (I prefer chopped pecans on top)
Step 4
Bake for 1hour 15 minutes to 1 and a half hours or untill the cake has well risen and golden brown, leave to cool in the tin for about 5 minutes then turn out carefully, peel off the parchment and finish cooling on a wire cooling rack, dust with icing sugar to serve.
(best served slightly warm with a little cream)
And heres a piece off one i baked earlier
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paddy