Servings

16 - 20

Cook

1 hr

I am trying to make the most out of the apple season and here is one of my personal favourite cakes to do it with. It’s moist and nutty and of course has a liberal sprinkling of cinnamon. Autumn on a plate and so good with a dollop of crème fraiche and a cuppa after a long walk.

Apple Nut & Cinnamon Cake

INGREDIENTS

180g Butter, softened

180g caster sugar

3 eggs

180g plain flour

1 tsp baking powder

1 tbsp cinnamon

100g roasted chopped hazelnuts

3 large apples

½ tbsp lemon juice

For the topping

1 tbsp light brown sugar

½ tsp cinnamon

20g chopped hazelnuts

METHOD

Preheat the oven to 180C/160C fan. Line a 20 x 27cm brownie tin with baking parchment.

Peel and core the apples, and then cut into cubes. Place the apples cubes into a bowl and mix with the lemon juice.

In a large mixing bowl beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time, beating well after each addition. In a separate bowl sift together the flour, baking powder and cinnamon and stir into the egg mixture until combined. Lastly stir in the apples and nuts. Pour into your prepared tin and sprinkle over the nuts. Mix the cinnamon with the sugar and sprinkle over the cake. Bake in the preheated oven for 50 – 60 minutes until the cake is well risen and a skewer inserted into the middle comes out clean.

Turn the cake out onto a wire rack and leave to cool.

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