Try this cinnamon apple cake recipe, it’s great served fresh out of the oven or even cooled to go with your morning coffee.
Fresh apples make great fall desserts. This excerpt from The Kitchen Garden Cookbook (DK Publishing, 2011), gives you a cinnamon apple cake recipe that you can impress with at your next family gathering.
This dish is like a sweet version of the British classic toad-in-the-hole. It makes a large tray, and can be served warm as a dessert with custard or cream, or left to cool and served with coffee.
Prep 30 mins
Cooking 25-30 mins
1/2 cup butter, diced, plus extra for greasing
1 1/2 cups all-purpose flour, plus extra for dusting
3 large or 4 medium cooking apples, such as Granny Smith
1 tablespoon fresh lemon juice
1 1/4 cups granulated sugar
6 tablespoons whole milk
1/4 cup half-and-half
1 tablespoon baking powder
2 teaspoon ground cinnamon
Preheat the oven to 400 F (200 C). Grease a 9in (23cm) square baking pan with butter, dust with flour, and shake out the excess.
Peel, core, quarter, and slice the apples, and put in a bowl of water with lemon juice to prevent browning.
Whisk the eggs and 1 cup of the sugar until thick and pale, and the whisk leaves a trail when lifted out.
Put the butter, milk, and half-and-half in a sauce pan and heat gently until the butter melts, then bring to a boil. Take off the heat and allow to cool briefly, then gradually whisk into the egg mixture. Sift the flour and baking powder over the surface and fold in with a metal spoon or rubber spatula. Pour into the prepared pan.
Drain the apples well and arrange attractively on top of the batter. Mix the remaining 1/4 cup sugar with the cinnamon and sprinkle over. Bake for 25-30 minutes until golden and cooked through. Leave to cool in the pan, then cut into squares.
For more great recipes from The Kitchen Garden Cookbook see: Peach Melba Ice Cream Recipe.
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