Today I thought I’d share with you another apple recipe! September and October were literally filled with apple bakes and stewed apple from the ever giving apple tree in my grandparents garden – pretty bloody glorious! This is my recipe for an Apple and Cinnamon loaf. I rarely follow a recipe unless I’m in a rush. I looked up a few different recipes for apple cake and put together my own recipe from those and also from what I already had in the cupboard!
Medium loaf tin (I won’t give you dimensions coz it doesn’t really matter, you could even use a circular tin if you like!)
Electronic mixer (or old school it with a wooden spoon!)
Apple corer if you have one (I don’t but oh boy would it have been handy!)
3 cooking apples
1 tsp baking powder
175g light brown caster sugar (works fine with caster sugar but the flavour isn’t as strong)
175g butter (I always use Stork, it just works for me)
225g self raising flour
25ml of milk
Oven for 65-80 mins at 180
Preheat the oven to 180
Grease and line your tin.
Weigh out the butter and sugar and beat together until fully combined.
Add in the two eggs and beat til combined
Measure the dry ingredients and add together the flour, baking powder and cinnamon and sieve into the mixture.
Mix until well combined and creamy
Add in the milk and stir until combined
Peel and core the apples then chop them into small chunks
Add the apple to the mix in portions and stir to ensure the apple is well distributed.
Pour the mixture into the baking tin.
Place in the centre of the oven and bake for 60-80 mins (The first time I made this it was ready at 75 mins, the second time it was ready at 65 mins so its worth checking at 60 mins to give you an idea).
To check if its ready the surface should be springy and when you pierce it with a fork there should be no crumbs sticking to it when you withdraw the fork.
Let me know if you try it out yourself!
Until next time!