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 180C 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.
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 ??
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.