We love Eve’s Pudding and Apple crumble (done two ways) but how about Apple Cake? Try it, then you’ll love it. Delish!

For one cake (serve 6-8) you will need:

2 eating apples (I used Pink Lady apples but Cox apples or Granny Smiths will work well. Or, use 1 large Bramley Apple if making in autumn!)
125g butter
125g golden caster sugar
225g self-raising flour
1 tsp baking powder
2 medium free range eggs
1 lemon (juice and zest)
1 tsp cinnamon
Icing sugar (optional for sprinkling on top!)

It also works very well as apple and cinnamon muffins, and will make 12:

Preheat the oven to 190C.

Peel the apples. Save half of one apple to slice into larger, slim pieces and dice the rest (see below)

Or if you’re making them as muffins, then peel and dice both apples.

Juice half a lemon and sprinkle it over the chopped apple pieces, and stir a bit with a spoon to ensure the apple is well coated with lemon juice (this will stop the apple from going brown!) Add the lemon zest and put to one side for now.

Put the softened butter into a large bowl and whisk with the sugar until pale and creamy. Sift in the flour, baking powder and cinnamon and stir, before whisking lightly before the mix resembles breadcrumbs. 

Break the eggs and beat them together. Stir them into the flour mix to make a stiff mixture.

Add the cubed apple pieces (saving the special larger slices for a moment if you’re doing a cake) and stir slowly.

Spoon into a cake tin (I like these round cake tin liners – they’re like giant cupcake cases, or just grease out your cake tin with a bit of butter, or spoon the mixture into muffin cases) and level out the top with the back of a spoon.

Arrange the slices of apple on top in a swirl and bake in the oven for 30 – 40 minutes until springy to the touch.

Save some for me!