This cake is different to other apple cakes in that there is minimal cake batter and maximum apple! Perfect for autumn when apples are in season. It stays moist because of all the apple, so don’t under-cook it like I did the first time – test with a skewer to check it is cooked through.
Enjoy as a warm dessert or as an accompaniment to your cup of tea .
Preheat oven to 180°C.
Mix first 5 ingredients together until smooth. It is a thick, sticky batter. Add the apple and mix well to ensure all the apple has some batter on it.
Spoon into a 20cm greased cake tin (I often use a springform tin) and smooth the top.
Sprinkle over the raw sugar and cinnamon and bake for 45-55 minutes.
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