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Granny’s Apple and Cinnamon Cake
My mum was a speedy baker – ingredients always at hand, a quick mix and pop it in the Rayburn – cake always in the farmhouse larder. This cake is special as now that my parents are retired, they look after an idyllic Herefordshire orchard and the apples in this cake are harvested from there earlier this month. Crisp sweet and juicy …fresh from the apple store.
My paternal Grandmother (known as Granny Heck – following liberal use of the word Heck!!) was also speedy in the kitchen and this apple slicer was one of her favourite gadgets – kindly passed on to me!
Be generous with the Demerara sugar and cinnamon topping – the sweet spicy flavour balances the tart apple and also keeps the cake deliciously moist and syrupy.
- 8 ounces of soft butter
- 8 ounces of soft dark brown sugar
- 4 lightly beaten eggs
- 4 ounces of spelt flour
- 4 ounces of plain flour
- 2 teaspoons of baking powder
- 4 small apples cored, peeled and lightly turned in lemon juice to prevent browning
- 2 tablespoons of Demerara sugar
- ½ of a teaspoon of cinnamon
- Beat the butter and sugar together until soft and creamy.
- Add half the eggs and beat again
- Add half the flour and continue to beat.
- Beat in the rest of the eggs and the flour, then mix in the apple, and turn into a 9-inch baking tin, or oblong traybake tin
- Slice up more apples to put on top and add 2 tablespoons of Demerara sugar, mixed with a half teaspoon of cinnamon
- Pop in the oven at 180˚c for 30 to 40 mins until firm.
- Leave to cool, slice and serve warm or cold.
All in all, a tasty treat with generations of approval. Enjoy!