Thursday, 15 August 2013

Apple and Cinnamon Cake, Stephanie Alexander

This has to be the easiest and most delicious cake I've ever made. Ever.

So delicious it is that I made it yesterday and again today as part of the Assumption feast day celebration.

With a only 60g of butter, I ask myself is it a 'healthier cake'? It doesn't matter really...


As Stephanie says "This is a cake with an identity crisis... it remains
damp and a bit crunchy after baking"  

Apple and Cinnamon Cake
Taken from Stephanie Alexander's 'The Kitchen Garden Companion' cookbook

60g butter, plus extra for greasing
4x Granny Smith apples, peeled, quartered and cored (yesterday we used Pink Lady, perfectly fine, slightly sweeter taste)
2 teaspoons white sugar (in tonight's cinnamon sugar, I used coffee sugar for an added crunch!)
1/2 teaspoon ground cinnamon
1/2 cup fresh breadcrumbs
2 free-range eggs
150g caster sugar
1cup plain flour

1. Preheat oven to 180degrees
2. Melt butter in a large non-stick frying pan,
3. Slice apples in a food processor fitted with a slicing attachment or slice them very thinly with a sharp knife. Tip apple into pan of melted butter and cook over medium-high heat, stirring and shaking, for 3 minutes. Tip apple into a large bowl and leave to cool. 
4. Mix sugar and cinnamon and set aside until needed.
5. Thoroughly grease a 20cm springform cake tin with extra butter, tip in breadcrumbs, then turn and shake the tin until its base and side are well coated.
6. Beat eggs and caster sugar in an electric mixer until pale and thick. Sift flour over egg mixture and fold in lightly but thoroughly using a large metal spoon. Tip in apple and quickly fold in. It doesn't matter if the apple is not thoroughly mixed - speed is more essential so as not to deflate the batter. 
7. Tip batter into the prepared tin. Smooth the top and scatter over cinnamon sugar mixture. Bake for 30 minutes or until the cake tests clean when tested wiht a find skewer. Leave to cool in tin a little before serving warm (with cream), or cool completely in tin and then serve.

I made this a few years ago and took it to a mothers group meeting. At first I was a bit insulted that one of the younger boys asked me if I 'burnt the cake' because the cinnamon made it look a little dark in patches, and now I'm laughing. I'm also a little lighter with the 'dusting' of cinnamon sugar! 

This cake is also perfect for breakfast and morning or afternoon teas. Its very light and be warned, one slice may not be enough!



  1. What a great cake to make! I made this yesterday and it was one of the easiest cakes that I had ever made. A very more-ish cake... It's great for morning or afternoon tea!!

    Love it! Thanks for uploading the recipe`! Xx

  2. Thanks for you feedback Naomi! I'm so happy you enjoy it too, so very true - one slice is never enough :) I did put the warning there for a reason haha


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