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.
- 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
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.
Rub the butter into the flour until it resembles fine breadcrumbs. Stir in the sugar and cinnamon.
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.
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.