Wednesday, September 3, 2008

Apple and Cinnamon Cake

A slice of this easy light-textured apple and spice cake adds enjoyment to morning coffee or afternoon tea-time. Recipe serves 10-12.


2 cups all-purpose (plain) flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
6 ounces (185 g) unsalted butter, softened
1 cup caster sugar
4 large eggs
1 teaspoon finely grated lemon rind
Filling and Decoration:
1/3 cup (approx) caster sugar
1 teaspoon finely grated lemon rind
Pinch of ground cinnamon
2 Granny Smith apples, peeled, cored and sliced
Icing sugar, to sift


1. Preheat the oven to 350 degrees F (180 degree C). Grease a 9 inch (23 cm) spring form tin and line with non-stick baking paper.
2. For the filling, put 1 cup water in a non-reactive pan. Add the sugar, lemon rind, cinnamon and apples. Bring to the boil. Cover and simmer for 5 minutes, or until the apples are tender. Drain and cool.
3. Sift together the flour, baking powder and cinnamon into a bowl or onto a square of greaseproof paper.
4. Put the butter and sugar into a large mixing bowl and beat with an electric mixer until light and creamy. Add the eggs, one at a time, and beat well after each addition. Gently stir in the flour mixture and lemon rind until evenly combined, using a large metal spoon.
5. Spoon half the mixture into the tin and smooth the top. Sprinkle the apples over. Spoon remaining cake mixture over the apples. Level the surface.
6. Bake for 45-50 minutes, or until a warm skewer inserted into the center of the cake comes out clean.
7. Cool the cake in the tin for 5 minutes, then turn out onto a wire rack to cool completely. Sift with icing sugar.

Tip: Quarter apples after peeling to make coring and slicing easier. For an attractive design for cutting and serving, score the turned-out cake while still warm. Use a sharp knife to make 10 or 12 equal portions, then use a 2 inch (5 cm) smooth pastry cutter to score the center.

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