This is one of those cakes that is really, really easy to make. The batter comes together quickly, and you can bake it in a standard cake tin or use a ceramic baking dish like I have here. There’s no need to be too particular with the apples either. Chop them into smaller pieces for apple throughout the cake, or leave them a little larger if you want more noticeable pieces of fruit.
I love making this with crisp, fresh apples when they’re in season, but it’s also perfect for those couple of forgotten apples sitting in the fruit bowl that aren’t looking quite as good anymore. Once they’re peeled and chopped, they’re exactly what you need for this cake. The apples keep the cake moist and give it a lighter feel than a more traditional buttery cake, while the cinnamon adds plenty of warmth.
It’s a great one to have up your sleeve when you need a cake quickly. It’s easy to make for taking somewhere, or with coffee or tea- it goes particularly well with both. In the autumn, I also love serving it as a simple dessert with fresh cream or a scoop of ice cream, especially while the cake is still slightly warm.
