Apple Cake

before cooking.jpg

An easy breakfast cake kind of based on a recipe from Nigel Slater, The Kitchen Diaries. Despite making lots of juice we still have quite a few apples to get through, but I am not complaining.

I think my cake would be lighter if I bothered to sift the flour and didn’t beat it in to the cake mix so vigorously …. next time I will make more of an effort – I also use wholemeal flour as it is a breakfast cake after all so has to be a bit healthy.


Apple Cake: 125g butter; 125g sugar; 3 cooking apples (or eating); juice of half a lemon; scant tsp of ground cinnamon; couple of tbs of extra sugar for the apples; 2 large eggs; 125; plain wholemeal flour; 1tsp baking powder.

Peel core and cut the apples into small chunks. Put in a bowl and mix with the cinnamon lemon juice and 2 tbs of sugar. Beat eggs and sugar together until light and fluffy, add in an egg at a time. Add the flour and baking powder. Line a bread tin with baking paper. add i the cake mix. Top with the apple and then sprinkle a little more sugar on top if you like. Bake in a pre-heated oven at 180CΒ  for 50mins to 1 hour -an inserted skewer should come out clean when it is cooked. Leave to cool for 10 minutes of so before taking out of the tin.

flour and apple.jpg

I have been eating it with the smoothie of choice this autumn: pureed apple, handful of frozen raspberries; spoon of homemade yoghurt and some of our apple juice – who needs bananas anyway ??

cake and wizzy drink.jpg

N.B. This is a lovely, simple farm cake, not a fancy-pants afternoon cake …. such saying, but that is sometimes exactly what you need.



8 responses to “Apple Cake

  1. Nice. If you still have leftover apples, the apple cream cheese cake I made for Thanksgiving was delicious. I think where you added yogurt, this once called for cream cheese. And the topping is cinnamon, light brown sugar and pecans. Three apples like yours, so pretty dense with apples which is no bad thing!

  2. Inspired by your Apple cake post, I finally made an apple cake from a recipe which has been pinned on my fridge for over a year. Thank you Claire xx

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