What do you do when you have wrinkly old apples in a fruit bowl and no one wants to eat them? Well if you’re me, you bake them into a cake of course! This apple and cinnamon cake is an instant classic and full fills all my comfort food requirements. There’s something about the combination of apples and cinnamon that can’t help but make you feel happy. It’s perfect served with a dollop of cream or for something special serve it warmed up with some ice cream and a drizzle of caramel sauce. Yummy
This recipe has been adapted from RealLifeDinners Jewish Apple Cake.
- 4 eggs
- 1 cup sugar
- 1 cup vegetable oil
- 1 tsp vanilla extract
- 2 cups plain flour
- 4 tsp baking powder
- ½ tsp salt
- 4 or 5 apples, grated (any dessert apple will do)
- 4 tsp cinnamon
Preheat the oven to 180c/350f and grease a 9 inch (23 cm) bundt cake tin. If you don’t have a bundt tin, you can use a 9 inch round cake tin, but you will need to bake the cake for a bit longer.
Grate the apples. I used a food processor for speed, but grating by hand is easy too. Set it aside and prepare the cake mix.
Mix together the eggs, oil, sugar and vanilla extract until the mix is smooth and silky. Gradually add in the flour (I add 1/4 cups at a time), the baking powder and the cinnamon. Mix thoroughly and then stir through the grated apples.
Pour into your prepared cake tin and bake for 50-60 minutes or when a skewer comes out clean. If you’re using a round cake tin, it may take an extra 10-15 minutes.
Leave it to cool in the tin for around 10 minutes and then upend it onto a cooling rack. Dust the cake with icing sugar to make it look pretty and serve.