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what a lovely cake…

September 28, 2013


We have not far short of several apples – some from Stephen and some from Gladys. It’s a good year for apples it seems. I like apples –  and they open quite a few doors to culinary possibilities.  It’s a pity we’re down to just the one child at home (Rella having made tracks to Wales to study paediatric nursing –  and learn Welsh into the bargain), but there are always the language students.  Jasmin is making steady inroads into the eating apples, and even had second helpings of  the apple puree I made today. She’s probably relieved not to have to eat any more runner beans..

I thought I’d share my bounty and give some of the apples I’ve got away, but it’s not quite as easy as I imagined. Grannie doesn’t want any of my cooking apples because she’s still eating through the last lot John brought down from Kent (something involving the words “coals” and “Newcastle” springs to mind…), Ruth’s got her own.  Sarah (she of the lovely shop) and Heidi came up trumps though – and I haven’t tried Mauve yet.

I did promise the recipe for cinnamon apple cake, and once it’s posted I think there’ll be hammering on my door for apples.

Here goes:


Peel and core three medium apples – you need about 8oz prepared weight.  In a bowl put 8oz self raising flour, 4oz sugar – I used a mixture of demerera and white, and a generous teaspoon of cinnamon and mix them well. Add 4 oz butter, chopped, and rub in with your fingers  until the mixture looks a bit like breadcrumbs.


Chop the apples into small pieces, add to the mixture and stir.

Crack a large egg into the mixture and mix.

It will look very dry and the inner voice in your head will be telling you that it’s not wet enough and you need to add some liquid or another egg.cinnamopn-and-apple-cake4

Resist this inner voice.

In a small pan heat 2 level tablespoons of granulated sugar, a generous teaspoon of ground cinnamon and 1oz butter and heat slowly until the butter melts.

Stir and remove from the heat.


Put the cake cinnamon-and-apple-cake-7 mixture into a lined tin – I use an 8″ round, deepish tin and just push some baking parchment in.

Drizzle the cinnamon,/sugar/butter mix over the cake and bake it in a medium hot oven – about 190c – for about 35 minutes. It should be risen and solid-ish to the touch. Leave to cool a bit (or you’ll burn your mouth on the cinnamon and hot apple bits) and eat with Greek yoghurt – or clotted cream if you’re feeling decadent.


6 Comments leave one →
  1. Annie permalink
    September 29, 2013 6:24 am

    Ah, I’ve been given a huge bag of cookers and was planning to offload some on you!

  2. September 29, 2013 11:16 am

    Mmmm. Chutney it is then.

  3. October 11, 2013 7:57 pm

    Clotted cream!!!!!

    • October 11, 2013 10:17 pm

      Clotted cream would do it – but there are still lots of apples. I think Greek yoghurt is better for my health…maybe?


  1. what a lovely cake…another apple cake recipe | homethoughtsfromabroad626

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