Recipes › Cinnamon Apple Cake

Cinnamon Apple Cake

Preparation Time
15 minutes

Cooking Time
1 hour 15 minutes

This recipe and picture comes to you courtesy of one of our customers, Rosemary and it has become a firm favourite with a certain south west Coeliac group. Thank you, Rosemary.

By Innovative

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Ingredients

250g PURE Multi Purpose Mix
250g caster sugar
250g butter/baking margarine
3 tsp PURE Baking Powder
2 tsp vanilla essence
2 tbs Demerara sugar
1 tsp cinnamon
4 eggs, (medium) beaten
3 Bramley apples (peeled, cored, cut into wedges)

Preparation Method

  1. Grease and line the sides and base of a 20cm deep cake tin (a spring form tin is ideal, as this will make it easier to remove the cake).
  2. Cream the margarine and sugar together until light and fluffy. Add the eggs, flour, baking powder and vanilla essence, and beat together quickly to form a smooth mixture. Tip into the prepared tin and smooth the top.
  3. Lay the apple wedges on top, poking them halfway down into the mixture; pack the apples in tightly as they will shrink during baking. Sprinkle with Demerara sugar and cinnamon.
  4. Bake in a pre-heated oven at 180°C/350°F/Gas Mark 4 for 1 hour 15 minutes, until a skewer inserted into the middle comes out clean.
  5. Remove from the oven and allow to cool in the tin for 15-20 minutes. Turn the cake onto a wire rack, remove the lining paper and allow to cool fully before slicing and serving.
  6. Store in an airtight container.