Apple and Cinnamon Cake

4.86 from 7 votes

This Easy Apple and Cinnamon Cake is a really lovely, simple cake that can be made with basic ingredients and is ready in under 45 minutes. I love baking this cake as it fills my kitchen with the lovely aromas of apple and cinnamon. It’s a good cake to make with children too – my kids love helping me make (and eat!) this cake.

Course Cake, Dessert, Pudding, Snack

Cuisine British

Prep Time 15

Cook Time 25

Total Time 40

Servings slices

Calories 357kcal

Author Eb Gargano

Ingredients

175 g butter (or margarine) softened
175 g dark soft brown sugar plus an extra tablespoon for sprinkling on top (See Note 1)
3 medium eggs
175 g self-raising flour
1 teaspoon cinnamon (or 2 teaspoons if you really like cinnamon!)
2 tablespoons milk
1 large cooking apple (Bramley apple) (or two small dessert apples)

Metric - US Customary

Instructions

Pre-heat your oven to 180C / 160C fan / gas mark 4 / 350F. Grease a 20cm (8inch) cake tin and line the bottom with baking paper.
Put the butter and sugar into a large mixing bowl and beat until pale and fluffy, using a wooden spoon (or an electric hand whisk).
Add the eggs one at a time. Thoroughly mix in each egg before adding in the next one.
Add in the flour and the cinnamon and carefully mix together using a wooden spoon. Stop when all the flour is incorporated – don’t over mix at this stage!
Add the 2 tablespoons of milk and stir in gently.
Peel and core your apple. Cut half of the apple into 10 slices. Chop the other half into small pieces (roughly ½cm / ¼inch cubes).
Put the small pieces of apple into the cake mixture and stir gently to combine.
Tip the cake batter into your greased and lined tin and gently smooth the top with the back of a wooden spoon. Arrange your apple slices on top and sprinkle a tablespoon of brown sugar as evenly as possible over the top of the cake.
Bake in your pre-heated oven for 25 minutes. Check if the cake is done by inserting a skewer (or the handle of a teaspoon) into the centre of the cake. If it comes out clean, the cake is done. If the skewer is covered in cake batter cook for a further 3 minutes and check again.
When the cake is done, allow it to cool for 10 minutes in the tin, then turn out onto a wire cooling rack. Serve warm or cold, on it's own or with cream, ice cream or custard.

Notes

You can use any sugar you like to make this cake. I prefer the richer, slightly smoky flavour of dark soft brown sugar, but you can use light soft brown sugar, demerara sugar or even caster sugar, if that's all you have!
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition