Apple and cinnamon go together like oil and balsamic, Serena and Blair (hi, winter binging on Gossip Girl), macaroni and cheese, Keenan and Kel. It’s one of the most natural pairings of all time and this Apple and Cinnamon Cake is a classic sweet treat that can be whipped up in minutes.
Perfect for this winter, the cake is like a hug in a bowl. A hug that’s covered in silky double cream and packed with flavour: in short, my very favourite kind of hug. It’s the best dessert/cake hybrid that can be enjoyed for elevenses with a cup of tea or after dinner with coffee. Or heck, it’s chilly out there and there’s fruit involved, even for breakfast.
The original recipe for this came courtesy of my friends at Schwartz – the spice and herb people – but I’ve tweaked it slightly to my tastes i.e. I don’t put frosting on my Apple and Cinnamon cake, instead choosing to slather my cake in the aforementioned cream. I have kept this step in the recipe however, just in case it floats your boat; with the frosting on top it kind of reminds me of a the classic carrot cake… delicious.
This Apple and Cinnamon Cake is super-simple and can be made first thing in the morning ready to chomp on with a cup of tea. Enjoy!
Apple and Cinnamon Cake
- 125 grams butter
- 225 grams self-raising flour
- 1 dessertspoon cinnamon powder
- 140 grams caster sugar
- 2 apples (I used cox)
- 125 grams cream cheese
- 2 beaten eggs
- 40 grams icing sugar
Pre-heat the oven to 170°C, 325°F, Gas Mark 3. Grease and line the base of an 18cm (7") round cake tin (or the equivalent sized square)
In a large bowl, pop the butter and flour and mix until it resembles breadcrumbs (I use a KitchenAid). Stir in the Cinnamon, sugar, apples, 25g (1oz) cream cheese and the eggs, until smooth.
Spoon into the cake tin and bake for 1-1¼ hours until firm to touch. Allow to cool before removing from the tin.
If you don't fancy the cream cheese topping, stop here. If you do: mix the remaining cream cheese with the icing sugar and spread over the top of the cake.