Recipe
Scrumptious Cinnamon Apple Cake
A tender apple cake scented with cinnamon, finished with crisp demerara sugar and a glossy apricot glaze. An easy British bake for afternoon tea or a simple pudding.
Ingredients
Method
30 mins prep45 mins cook75 mins total
Heat the oven to 180C/160C fan/gas 4. Grease and line two 20cm cake tins.
Rub the softened butter into the self-raising flour until it looks like fine crumbs, then stir in the light brown sugar and ground cinnamon.
Peel, core and dice two of the apples. Beat the eggs into the mixture, fold through the diced apple, and divide the batter between the tins.
Slice the remaining apple and arrange it over the cakes. Scatter with demerara sugar.
Bake for 35–45 minutes, until risen, golden and firm in the centre. Cool in the tins for 10 minutes, then transfer to a wire rack.
Warm the apricot jam with a splash of water, sieve it if needed, and brush it over the cooled cakes before serving.
Notes
Store the cake in an airtight container once cooled. It's best enjoyed within a few days.
About this recipe
This generous apple cake combines a soft, buttery sponge with tart-sweet apples and warm ground cinnamon. The apples keep the crumb moist while a sprinkle of demerara sugar adds a delicate crunch on top. Once baked and cooled, brush the cakes with warm apricot jam for a simple glossy finish. Serve in wedges with tea, or add a spoonful of lightly whipped cream for dessert.
