Sunday, 7 September 2014

Recipe: Apple-cinnamon cake

This is the first 'baking' recipe that I've come up with 100% on my own, and surprising it tastes pretty damn good, and isn't very sludge-like if I do say so myself (wow, really selling the recipe here). It's already been made 4 times in my house over the course of a month. It's sweet, but not too sickly and is a little more loaf-like than your average cake. I really hope you enjoy it; if you do end up making it please do leave me a mini comment-review, or even email me some pictures at That would absolutely make my day.
(vegan substitution options given)
- 3 large apples (ideally cooking, but whatever you have lying around your house is fine. Don't worry about imperfections, they can be cut off. I use apples from our tree in the garden)
- Ground cinnamon, the actual recipe uses about 5 tsp worth but I recommend having more since you will get carried away. Trust me.
- 220g granulated sugar (brown is yummy if you have it, but go on what you have in your cupboard. Also vanilla sugar is delicious, if you happen to make some).
- 220g unsalted butter/ margarine/ vegan spread (I used 20% Lidl vegtable oil spread to 80% Pure vegan spread)
- 220g self raising flour/ plain flour with 2 heaped tsp baking powder.
- 3 eggs/ egg substitute of your choice (1 1/2 bananas/ 6tsp baking powder/ 6tbsp warm water for this recipe. Feel free to use any other one you prefer)
- 1tsp vanilla extract. Once again feel free to use more. You will get carried away and it'll be delicious.
- Extra sugar of your choice for stewing apples

(preheat oven to 180*c)



1) To start you'll want to stew your apples. To do this take your 3 large apples and peel them, and then- using a small knife- cut into medium- sized chunks. Try not to make them too small or they'll turn to mush when you stew them. I like to cut each apple into thirds, then split the thirds in half, and cut those halves into three chunks. Mathematically that's eighteenths (I think) (you're welcome).
2) Place them apple chunks into a large-ish pan and add half a cup of water, 3tsp of ground cinnamon powder, and 4 heaped teaspoons of the sugar of your choice. Make sure the apples are evenly coated and then leave to stew on a medium heat for 7-10 minutes. They're done when they can be crushed under a fairly light pressure and are no longer crisp. You want them to be soft, not quite at the mushy-fluff stage. Pour into a bowl and leave to cool.

3) Now you can start on the actual cake batter: Begin by creaming together the butter/ butter substitute and sugar of your choice. No food processors for this recipe! It shouldn't take too long, but you want it to become fluffy.
4) Add in the eggs/ egg substitute and the vanilla extract and mix until thoroughly combined.
5) Fold in your self-raising flour or plain flour + baking powder mix and fold in, making sure there are no lumps.
6) Add in the stewed apples and a couple of teaspoons of additional cinnamon. Fold into the mixture, being careful not to crush the apples, or the batter will become too wet and soggy. If you think there's too many apples to put it all in pour any additional stewed cinnamon-apple mix into some tightly sealed tupperware and keep in fridge for reheating and eating on bagels/ toast for breakfast (om).
7) Grease and line a 10" cake tin and carefully pour the batter in. Or if you are like me get 10% of the mix in and 90% over the counter (sorry mum). Alternitevly you can split the mixture between two smaller tins, depending on the kind of cake you want. The single bigger cake will look better in the middle of a table, for example, but the two smaller cakes are probably better for lunch boxes or freezing until needed.
8) Place tin(s) into the pre-heated oven. It should take about 30 minutes, since it's a pretty deep cake and relatively wet mixture, however this can vary so feel free to check for -10- minutes on either side of the recommended time. Obviously if you've split the mixture it shouldn't take as long so check around the 15-20 minute mark.
9) When it's fully cooked through, remove from the oven; allow it to cool off for around 10 minutes and remove from tin onto plate of your choice. If it's going to be eaten pretty soon sprinkle some granulated sugar on top for a rustic look. Enjoy and feel free to show off how next-level your baking skillz are to anyone who'll listen.

The result!

Song of the post:
I saw these guys play at In the Woods festival and it was incredibly, they were definately one of my favourite acts there, kinda alt-j ish but with a little more of an ambient vibe I suppose. Anyway, great band, have a listen.

As always, thanks for reading
Flo x