Orchard County Apple & Cinnamon Loaf Cake

We have a MASSIVE harvest of apples this year so I have been making apple based desserts and eating apples like a crazy lady. There is a good chance I’m actually going to turn into an apple…

This simple all in one recipe makes one loaf cake and ten muffins.

Ingredients

 

  • Seven small, County Armagh eating apples (give me a shout if you would like some.. save me from myself
  • 10oz self raising flour
  • 10oz Stork
  • 10oz caster sugar (plus extra for dusting)
  • 5 free range eggs
  • Cinnamon
  • Half tsp vanilla essence

 

Method

 

Pre heat oven to 170c

Sieve 10oz self raising flour, one heaped tablespoon of cinnamon and 10oz caster sugar into a large mixing bowl.

Add five eggs, 10oz Stork, and 1/2 tsp vanilla essence to your dry ingredients.

Using an electric mixer, start on the minimum speed until ingredients come together, slowly increasing up to maximum speed and mix for five minutes or until mixture is pale and fluffy in texture.

Wash, peel and chop apples into 1cm squares placing in a microwaveable bowl along with one teaspoon of cinnamon.

Microwave apples for 40 seconds (shout out to my mum for this tip) it helps bring out the flavour.

Evenly distribute apples throughout your cake mixture, taking care not to knock the air out of the mix.

Fill a 26cm loaf tin half way and divide the remaining mixture between 10 muffin cases. Place the loaf tin on the first shelf of your oven and muffins on the second.

Bake for 35 minutes (keep an eye without opening the oven door – oven temperatures vary).

To check your bakes are cooked through, stick a sharp knife in – if it comes out clean, your bakes are ready.

Once you are certain your bakes are ready, place on a cooling rack for at least one hour.

Finally, mix three tablespoons of caster sugar with two teaspoons of sugar and sprinkle over your bakes.

Enjoy!

Lucy xx

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