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It’s that time of year for lovely autumnal fruits. We were lucky to receive some apples from a neighbor’s tree. I wanted a recipe that would use the apples in a way that would be suitable for freezing, so I trawled through my cookbooks and came across a Cinnamon and Apple Cake recipe from Leith’s Baking Bible. This recipe is for a whole cake, but I altered it to be suitable for smaller, freezable portions – cupcakes!


Apple Cinnamon Cake ingredients

Cinnamon and Apple Cake (my way)
200g peeled apples (I used Bramleys) coarsely grated
170g soft dark brown sugar
100ml vegetable oil
1/2 tsp vanilla extract
1 egg beaten
225g self-raising flour
1 tsp ground cinnamon
1/4 tsp nutmeg
pinch of salt

Grated apple

Line muffin tins with 24 muffin/cupcake cases. Heat the oven to 180˚C/350˚F.
Place the grated apples into a large bowl and stir in the sugar, oil, vanilla and egg.
Sift in the flour, cinnamon, nutmeg and salt.
Stir together until just mixed.
Drop the mixture into prepared muffin/cupcake cases about 3/4 full.
Bake in the oven for approx 25 minutes, or until well risen and the tops spring back slightly when touched.
A skewer through the center of a cake should come out clean.
Cool on a wire rack.

Cinnamon with the flour

Cake batter

When cooled, you can divide them into freezer bags to keep for future treats and snacks.
They are great in lunch boxes with a bit of cream cheese.

Naked apple cinnamon cake

Alternatively, you could top the cake with a mascarpone frosting with a bran flake sprinkled with edible gold dust and demerara sugar for a very autumnal presentation.

Autumnal cakes


I fancied a really comforting dessert, kinda like apple pie. I noticed this recipe in my favourite baking book, Eric Lanlard’s Home Bake and thought this would be the perfect combination.

I love using my springform tin, it doesn’t get enough use. I’ll need to work on that. (cheesecake anyone?!)

The batter was super easy to put together; a simple sponge.

Peeling the apples was the most difficult and time consuming task for this recipe.

But the end result was definitely worth it.

Once the sponge layer and apple layer were put together, I topped them with the crumble layer.

I’m not sure if I used too much flour in the crumble mixture, (although I thought I followed the recipe exactly) but the end result of the topping came out a bit dry rather than crumble-y. I will definitely do this recipe again as even though the crumble wasn’t perfect, it tasted delicious! I have a feeling this will be a regular one in my repertoire come autumn.

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