Sticky apple and cinnamon cake

This winter dessert is all about warmth and comfort, so pull up a chair next to the fireplace, relax and tuck in.
recipe, apple, cake
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Recipe from: 29 September 2015
Preparation time: 30 min
Cooking time: 1h


  • 4
    Granny Smith apples, peeled and cored
  • 150
    butter, plus extra for greasing the tin
  • 200
  • 250
    golden syrup
  • 250
  • 2
    large eggs, whisked
  • 225
    cake flour
  • 10
    ground cinnamon
  • 3
    ground mixed spice
  • 1
    ground ginger
  • 5
    baking powder
  • 50
    melted butter
  • 25
Servings: Change Serving



Line a 22cm square or round cake tin with baking paper. Grease well with a layer of soft butter.

Cut the apples into thin wedges. Place the wedges in a bowl of water with a little lemon juice added, to prevent the apple from discolouring. Chop up a few of the apple slices and set aside.

Heat the butter, sugar, 125ml syrup and milk in a saucepan. Simmer for a few minutes until the sugar has dissolved. Remove from the heat and set aside to cool. Stir in the egg.

Sift the cake flour, spices and baking powder together. Fold into the butter mixture along with the reserved apple pieces. Fold until just mixed. Pour the mixture into the cake tin. Arrange the slices of apple over the batter so that they overlap slightly. Drizzle with half of the melted butter. Bake in a preheated oven for 1 hour or until a skewer inserted in the centre comes out clean. Drizzle the apples with the remaining butter halfway through the baking time. Set aside for 10 minutes.

Heat the remaining syrup and cream together until melted.

Invert the cake onto a wire rack then onto a serving platter. Cut into squares, if you prefer. Drizzle the cream sauce over the top of the cake. Serve warm.

Text and image source: Ideas magazine

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