This is by the far, the most versatile cake, and that 'go to' recipe when you need a cake in a hurry. This is a 'melt and mix' method, which means you don't need much equipment, and you don't need much time!
And this recipe can be adapted with the seasons. Apples and pears in the Winter months, and all the delicious stone fruit, like peaches, apricots and plums, in the Summer months.
We sometimes layer the apples or pears throughout the cake, or when in a rush, we place all the fruit on the top. And when using plums and apricots, they can be halved and placed on top, and peaches can be thickly sliced or quartered.
It really is a full proof recipe, so have fun playing around with the ingredients. We often sprinkle chopped nuts on the top before baking, and also try this recipe in different cake tins for different looking results.
Apple Cinnamon Cake
1 cup S R flour, sifted
1 ½ cups castor sugar
1 cup almond meal
4 eggs, lightly beaten
125gms butter, melted
4 granny smith apples, peeled, quartered and sliced
1 teaspoon cinnamon
1 tablespoon sugar
Preheat oven 180’C. Line cake tin with non- stick baking paper. Combine all ingredients, except apples into large mixing bowl.
Pour half the mixture into the cake tin, top with half the apple slices. Pour remaining mixture in and decorate with remaining apple slices. Mix cinnamon and sugar together, then sprinkle over apples.
Bake 45 minutes to 1 hour or until golden. Let cool in tin. Sprinkle with icing sugar before service.