Warm Apple and Cinnamon Cake

Warm Apple and Cinnamon Cake

Prep Time ~40 mins	Cooking Time ~ 40 mins
Approx Cost ~ £3.40	Difficulty ~ Easy
Freeze ~ Yes	Serves ~ 8

Tip ~ To freeze: allow to cool after baking, then remove the whole cake from the tin. Cut into portions and open freeze until firm, so portions remain separate. Store in an air tight container. Thaw for 1 hour before warming through before serving.

Ingredients

225g / 8oz self raising flour

1 level teaspoon baking powder

75g / 3oz butter, at room temperature

150g / 5oz caster sugar

Grated zest ½ lemon

1 large egg

150ml / 5floz milk

For the topping:

500g/ 1lb 2oz or 2 large Bramley apples

Juice ½ lemon

25g / 1 oz butter, melted

25g / 1oz chopped pecans, optional

50g / 2oz granulated sugar

1 level teaspoon ground cinnamon

You will need a tin approx. 30 x 20 x 2.5cm (12 x 8 x 1inch) generously buttered and lined.

Method

• Preheat the oven to 180C, Gas mark 4.
• Peel core and thinly slice the apples and toss in the lemon juice.
• To make the cake, sift the flour and baking powder into a bowl. Add the butter in pieces and rub in until the mixture resembles breadcrumbs. Stir in the sugar and the grated lemon zest.
• Combine the egg and milk, and mix with a fork. Add to the dry ingredients and stir with a wooden spoon to combine, then beat well for 1 minute to get a soft cake batter.
• Turn the mixture into the prepared tin and spread evenly over the base.
• To prepare the topping, brush the cake batter with the melted butter. Top with the apple slices in neat overlapping rows to cover all the batter.
• Scatter with the pecan nuts if using. Mix the granulated sugar and cinnamon, and sprinkle evenly over the whole surface. Bake for 40 minutes.
• Remove from the oven and allow to cool for 10 minutes before cutting into squares. Serve hot with cream or ice cream.
• Any left over can be wrapped in foil and kept in the fridge for 2 - 3 days. Warm through before serving.