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Weekend bake: Danish apple cake

This is a really fresh and fruity tasting cake. It doesn’t keep for more than a couple of days, but is absolutely delicious.

For the topping

1. Preheat oven to 180 °C / Gas 4.
2. Grease and line a 20cm / 8 inch deep round cake tin (preferably springform or loose bottomed).
3. Chop apples into small cubes.
4. Blend first quantity of cinnamon and demerara sugar and coat diced apple with the mixture.
5. Sift flour and baking powder into bowl. Rub in butter until the mixture is the texture of fine crumbs.
6. Add caster sugar, beaten eggs, milk and apple mixture.
7. beat with a wooden spoon until well mixed.
8. Spoon into the prepared cake tin and level the top.
9. Blend sugar and cinnamon topping and sprinkle over the top.
10. Bake for 45 minutes. Check the top is not becoming too browned and if it is, turn down oven to 160 oC.
11. Bake for a total of 70 minutes, until the cake is firm to the touch. Remove and leave until completely cool before removing from tin.

Related posts:

1. Weekend bake: Marmalade loaf cake
2. Weekend bake: Coffee and walnut cake
3. Weekend bake: Gooey gluten-free chocolate gingerbread