A super easy Autumnal recipe. This is a perfect recipe for anyone who has some left-over apples at home. As you cut each slice of the cake, it is like biting into a super moist fruit loaded cake. You can serve the cake with your favourite ice-cream or custard.
This dish contains the following allergens: Eggs, Milk/Dairy
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For the apple topping
300g
apple slices
30g
butter
7g
cinnamon
2 tbsp
water
40g
light brown sugar
1tsp
cornflour
For the cinnamon sponge
200g
cake butter
200g
white sugar
4
eggs
4g
cinnamon
200g
self-raising flour
For the apple topping
10.5oz
apple slices
1.05oz
butter
0.25oz
cinnamon
2 tbsp
water
1.4oz
light brown sugar
1tsp
cornflour
For the cinnamon sponge
7oz
cake butter
7oz
white sugar
4
eggs
0.14oz
cinnamon
7oz
self-raising flour
Utensils
Step 1
Add the apple, butter, cinnamon, water, light brown sugar and cornflour in a small saucepan and bring it to a medium-low heat, allow the ingredients to simmer for approximately 15 minutes stirring occasionally. Reduce temperature if needed.
Step 2
Prepare the cake batter while the apples are simmering in the pan, in a mixing bowl add the butter and white sugar and whisk together to create a paste, add the eggs and repeat whisking.
Step 3
Sift the flour and cinnamon over the wet ingredients and whisk together to mix the wet and dry ingredients together – do not over mix.
Step 4
Using a 26×20 baking tray, line it with greaseproof paper and place the caramelised apples directly in the tray and spread it evenly. Pour the cake batter over the caramelised apples and using a pallete knife spread it evenly throughout.
Step 5
Preheat the oven to 170c degrees, (if you are using a regular oven, preheat the oven at the beginning), place in the oven and bake for approximately 35 minutes.
Step 6
Pierce to check the cake is bake, leave the cake to cool before slicing.
Add the apple, butter, cinnamon, water, light brown sugar and cornflour in a small saucepan and bring it to a medium-low heat, allow the ingredients to simmer for approximately 15 minutes stirring occasionally. Reduce temperature if needed.
For the apple topping
300g
apple slices
30g
butter
7g
cinnamon
2 tbsp
water
40g
light brown sugar
1tsp
cornflour
For the cinnamon sponge
200g
cake butter
200g
white sugar
4
eggs
4g
cinnamon
200g
self-raising flour
For the apple topping
10.5oz
apple slices
1.05oz
butter
0.25oz
cinnamon
2 tbsp
water
1.4oz
light brown sugar
1tsp
cornflour
For the cinnamon sponge
7oz
cake butter
7oz
white sugar
4
eggs
0.14oz
cinnamon
7oz
self-raising flour
Step 2 of 6
Prepare the cake batter while the apples are simmering in the pan, in a mixing bowl add the butter and white sugar and whisk together to create a paste, add the eggs and repeat whisking.
For the apple topping
300g
apple slices
30g
butter
7g
cinnamon
2 tbsp
water
40g
light brown sugar
1tsp
cornflour
For the cinnamon sponge
200g
cake butter
200g
white sugar
4
eggs
4g
cinnamon
200g
self-raising flour
For the apple topping
10.5oz
apple slices
1.05oz
butter
0.25oz
cinnamon
2 tbsp
water
1.4oz
light brown sugar
1tsp
cornflour
For the cinnamon sponge
7oz
cake butter
7oz
white sugar
4
eggs
0.14oz
cinnamon
7oz
self-raising flour
Step 3 of 6
Sift the flour and cinnamon over the wet ingredients and whisk together to mix the wet and dry ingredients together – do not over mix.
For the apple topping
300g
apple slices
30g
butter
7g
cinnamon
2 tbsp
water
40g
light brown sugar
1tsp
cornflour
For the cinnamon sponge
200g
cake butter
200g
white sugar
4
eggs
4g
cinnamon
200g
self-raising flour
For the apple topping
10.5oz
apple slices
1.05oz
butter
0.25oz
cinnamon
2 tbsp
water
1.4oz
light brown sugar
1tsp
cornflour
For the cinnamon sponge
7oz
cake butter
7oz
white sugar
4
eggs
0.14oz
cinnamon
7oz
self-raising flour
Step 4 of 6
Using a 26×20 baking tray, line it with greaseproof paper and place the caramelised apples directly in the tray and spread it evenly. Pour the cake batter over the caramelised apples and using a pallete knife spread it evenly throughout.
For the apple topping
300g
apple slices
30g
butter
7g
cinnamon
2 tbsp
water
40g
light brown sugar
1tsp
cornflour
For the cinnamon sponge
200g
cake butter
200g
white sugar
4
eggs
4g
cinnamon
200g
self-raising flour
For the apple topping
10.5oz
apple slices
1.05oz
butter
0.25oz
cinnamon
2 tbsp
water
1.4oz
light brown sugar
1tsp
cornflour
For the cinnamon sponge
7oz
cake butter
7oz
white sugar
4
eggs
0.14oz
cinnamon
7oz
self-raising flour
Step 5 of 6
Preheat the oven to 170c degrees, (if you are using a regular oven, preheat the oven at the beginning), place in the oven and bake for approximately 35 minutes.
For the apple topping
300g
apple slices
30g
butter
7g
cinnamon
2 tbsp
water
40g
light brown sugar
1tsp
cornflour
For the cinnamon sponge
200g
cake butter
200g
white sugar
4
eggs
4g
cinnamon
200g
self-raising flour
For the apple topping
10.5oz
apple slices
1.05oz
butter
0.25oz
cinnamon
2 tbsp
water
1.4oz
light brown sugar
1tsp
cornflour
For the cinnamon sponge
7oz
cake butter
7oz
white sugar
4
eggs
0.14oz
cinnamon
7oz
self-raising flour
Step 6 of 6
Pierce to check the cake is bake, leave the cake to cool before slicing.
