This apple and cinnamon loaf is really quick to make and tastes really yummy. The Everhot is perfect for this type of baking – I recommend trying this. I will have to make another one as it disappeared in less than two days in mine.
Ingredients
- 75g butter, softened
- 200g self-raising flour
- 100g light brown sugar
- 1 tsp ground cinnamon
- 3 dessert apples, about 350g before peeling
- 3 eggs, beaten
- 1-2 tbsp demerara sugar, to taste
Method
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Grease a 2lb loaf tin or two 1lb tins. You will need to use an oven set at around 180ºC, adjust timings if higher or lower. I cooked for 30 minutes at 100ºC and then moved to top oven at 200ºC for 10 minutes.
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Rub the butter into the flour until it resembles fine breadcrumbs. Stir in the sugar and cinnamon.
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Peel the apples. Then core and dice two and a half apples and slice the other half thinly. Stir the diced apple into the cake mixture with the eggs. Beat well until combined.
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Divide the cake mixture evenly between the cake tins. Arrange the sliced apple in a row along the middle of the top of the cake. Sprinkle with the demerara sugar and bake for 35-45 minutes, or until golden-brown, risen, firm to the touch in the centre and just shrinking from the sides of the tin.