Apple and Cinnamon Cake
250g softened butter
250g light or dark muscovado sugar plus extra for sprinkling (I adjust sugar used depending on sweetness of apples)
3 large eggs
100g walnut pieces, chopped
250g self-raising flour
2 level tsp baking powder
500g cooking apples, peeled, cored and diced (I use more as my daughter likes it really appley!)
3level tsp ground cinnamon (this is quite a lot-we like lots of cinnamon. You might want less.)
1level tsp ground ginger
Preheat the oven to 180oc/Fan 160oC/Gas 4. Line a 9" deep round cake to with greaseproof baking paper. (Or brownie tins or put cupcake cases in muffin tins.) Last time I made this it made 1 shallow round cake, 1 brownie tray for 18squares AND 12 small cupcakes. I have scaled up this recipe to use a whole pack of butter. I like to keep a few cakes in the freezer for eREPLACEncies! You can also add 100g sultanas or raisins, which I aleays soak in boiling cider or water for extra juiciness.
Measure the butter, sugar, eggs, chopped walnuts, flour, spices and baking powder into a large bowl and beat well for about 2 minutes until thoroughly blended. Add the apple and mix through
Spoon the mixture into the prepared tins then sprinkle generously with muscovado sugar.
For 1 large cake bake in the pre-heated oven for about 1 ¼ - 1 ½ hours or until the cake is well risen and golden brown. Leave to cook in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
I make this as a tray bake, cupcakes or 1 large round cake. Works well any way you do it, just test centre of cake with a skewer for done-ness. Cover top with foil if getting too brown but centre not cooked yet. For small cakes I tend to bake hotter and faster. Adjust cooking times as needed.