Easiest Apple Cake
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 45 minutes
Serves: 8
- 400g/14oz apples (around 4) or tinned apples
-
Juice of a lemon
-
1 cup/150g/5ozs self raising flour
- 1/2 cup/75g/2.7ozs. wholemeal flour (or use self raising flour)
- 3/4 cup/170g/6ozs. caster or superfine sugar
- 1 egg
- 125g/4.4ozs melted butter
- 1 teaspoon vanilla
- 2 tablespoons cinnamon sugar (1/2 cup of caster or superfine sugar mixed with 2 tablespoons ground cinnamon)
Step 1 - Preheat oven to 180C/350F and line the base and sides of a 20cm/8inch springform tin. Core the apples and peel them if you want. Cut into small cubes and toss in lemon juice to prevent browning and set aside.
Step 2 - Whisk the two flours and sugar together. In a jug or small bowl whisk the egg, melted butter and vanilla and pour it into the flour mixture and mix. It will form a buttery dough like a soft cookie dough.
Step 3 - Take 3/4 of the dough and press into the baking tin. Add the drained apples on top then take the rest of the dough and pinch off small balls of the dough and add it on top, like a patchwork of dough. You can leave gaps so that the apple shows too. It doesn't have to be precise. Sprinkle with cinnamon sugar and bake for 45 minutes. Serve warm with ice cream or cream. I sometimes sprinkle it with icing or powdered sugar. Wrap well and store in the fridge. This cake also freezes well for 2 months.