Autumn is here which to me means hot desserts and cosy bakes. This bake was also inspired by a baking collaboration that I joined on Instagram that is about autumn bakes.
I decided that I wanted to join this collaboration because it gives me a chance to try out different recipes.
This cake was my second attempt at my autumn bake for this collaboration. The first cake I made was a Lemon and Plum upside-down cake. However, it did not go well, the plum upside-down sponge did not go well at all.
Back to the drawing board on what cake to make. After a chat with my friend and her suggestion of something with apples and cinnamon. Well lets do an apple and cinnamon cake.
I used bramley apples for this recipe and 6 was too much apple. I only used half the apple I prepared for this recipe and the cake still had too much apple in it.
This cake is quite stodgy due to too much apple, but it still is super yummy.
I would make this cake again but make it into a sandwich cake to spread out the apple in the cake.
I did really enjoy being a part of the collaboration and it has made me want to do my own. If you follow me on Instagram, then please check out the #autumnbakescollab2020 to see everyone else’s amazing bakes.
Apple and Cinnamon Cake
- 200 g caster
- 200 g Softened Butter
- 2 large eggs
- 200 g self-raising flour
- 6 Apples Peeled and Cored
- 3 tsp cinnamon
- Preheat the oven to 200c/ gas 5 and grease and line an 8 inch cake tin.
- Add the sugar and butter together in a bowl and mix together until both are combined and nice and fluffy
- Add the flour to the butter/sugar mix and combined together until it forms a gooey mixture
- Add the one egg and stir into the mixture. Add the other egg and stir all together. The mixture should be slight runny but still have a slight stiffness
- Add the cinnamon to the mix and stir well then add the peeled and chopped apple to the mix and stir together
- Put the mixture into the cake tin and place in the over for 30- 40 minuets until golden brown.
- Once cooked place onto a wire rack and leave to cool. Serve slightly warm for a better taste