This cake can be eaten hot as a dessert with custard, crème fraiche or cream or cold for afternoon tea (or even morning coffee). It is one of the most forgiving cake recipes I know. You can’t really go wrong. It will taste good no matter what.
6oz/175g caster sugar
2 eggs beaten
8oz self raising flour
6 oz peeled and chopped cooking apple or golden delicious coated with ½ tsp cinnamon 1 oz light brown sugar (the pieces of apple should be larger than a hazelnut but smaller than a walnut)
1 oz brown sugar and pinch of cinnamon for topping
Pre heat oven to 190o C.
Line a 20cm/8in cake tin or 2lb loaf tin with parchment or greaseproof paper.
Mix cinnamon with brown sugar and coat diced apple with mixture.
Sift flour and baking powder.
Cream butter and caster sugar with hand whisk or in food mixer, add beaten eggs and then stir in flour and apples.
Spoon into cake tin, spread flat on top with spatula and sprinkle with sugar and cinnamon.
Bake for 1¼ hours until firm to the touch.
If the cake looks as if it is becoming too brown on top, reduce heat to 170C and cover with tin foil or parchment paper.
This is my first attempt at a cooking blog and I know the illustrations are not up to standard. Any advice would be appreciated.