Why Apple Cinnamon Cake?
There is nothing more tantalising than the sweet smell of cooked apples, the spicy depth of cinnamon and that buttery, sugary smell of a home baked cake warm from the oven.
This cake has to be one of my all time favourites and is perfect for these colder months.
Just picture a warm cup of early grey tea, a generous slice of golden apple studded cake and a good book…. Pure heaven.
125g unsalted butter, soft
2/3 cups caster sugar
2 teaspoons ground cinnamon
1 pinch salt
2/3 cups sour cream
1 1/2 cups self-raising flour
3 tablespoons self-raising flour
3 tablespoons Demerara sugar
3 tablespoons ground almonds
1 teaspoon ground cinnamon
2-3 large green apples peeled, and cut into thin wedges
Preheat oven to 180 degrees Celsius and butter and line a 22cm springform round cake tin.
In a mixer or by hand, mix together the cinnamon, caster sugar, salt and butter until light and creamy. Add an egg at a time and continue to mix. Fold in the sour cream and flour alternately until you have smooth batter.
Pour into your prepared cake tin.
In a separate bowl mix together the Demerara sugar, self-raising flour, ground almonds, cinnamon and apples. Toss the apples in the sugar mix.
Arrange your apple wedges on top of the batter making sure to press some apple down into the cake mixture. Sprinkle over the rest of the sugar mix.
Bake in oven for 45 minutes to 1 hour, or until a skewer comes out clean.