This is a regular autumnal warmer in our house that is dead simple to make and uses up at least one or two of your surplus cooking apples at this time of year. I won second prize with this cake in the local Village Show in early September. Yes, I forgot to take a picture of it when it was whole - too eager to eat it. It's a basic sponge cake and then has a lovely crumbly sugar and cinnamon topping.
225g cooking apples (peeled, cored and chopped any size)
juice of half a lemon
225g plain flour
7.5ml baking powder
165g sugar - I've used caster, soft light or dark brown - all good
1 beaten egg
2.5ml ground cinnamon
1 - Preheat oven to 180 degrees Celsius. Grease and line an 18cm round cake tin. **
2 - Toss the apple with the lemon juice and set aside. Sift flour and baking powder then rub in butter until it resembles breadcrumbs (I throw this in the food processor)
3 - Stir in 115g of the brown sugar (keeping 50g aside), the apple and egg and mix well adding enough milk to form a soft dropping consistency.
4 - Transfer batter to tin. Mix the remaining 50g sugar with cinnamon - sprinkle this over the cake mixture. Bake for 45- 50 mins until golden. Leave to cool for 10 mins in the tin before transferring to wire rack and your mouth.
**I love these Lakeland cake tin liners for lining tins: