Michael and Rachel's

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Apple and Cinnamon Loaf Cake

Updated: 28 Dec 2020

Ingredients

  • 75g butter
  • 200g self-raising flour
  • 100g light muscovado sugar
  • 1 tsp ground cinnamon
  • 3 granny smith apples
  • 3 eggs, beaten
  • 2 tbsp demerara sugar
  • 2 tbsp warmed apricot jam

Method

  1. Set the oven to 160C fan and grease and line two 450g loaf tins (21cm x 13cm).
  2. Rub the butter into the flour until you have breadcrumbs. This can be done in the food processor if you're in a hurry.
  3. Stir through the sugar and cinnamon.
  4. Peel, core, and dice two and a half of the apples. Stir into the cake mixture then add the eggs and beat by hand until combined.
  5. Divide the cake mixture evenly between the cake tins. Thinly slice the remaining half of apple and arrange in a row along the middle on top of each cake. Sprinkle with demerara sugar and bake for 35 minutes until golden brown, well risen, and firm to the touch. It should be just starting to shrink away from the edges of the tin.
  6. brush the top of the cakes with the warmed apricot jam. Leave to cool.

Notes: this makes two quite thin cakes. Consider using a 900g loaf tin and adjusting baking time accordingly?