Cinnamon and apple loaf

Perfect with a cup of tea, this traditional loaf cake has warming cinnamon notes that work perfectly with the Bramley apples.

INGREDIENTS

175g butter (at room temperature)
180g caster sugar
3 eggs (large)
1 apple (peeled)
200g sultanas
100g ground almonds
1tsp baking powder
160g plain flour
1/2 tsp Bart ground cinnamon
2tsp Bart ground nutmeg
CuisineBritish
SeasonSpring, Summer, Autumn, Winter
IngredientsFruit
OccasionsFood with Friends, Easter, Christmas, Halloween, Bonfire Night
CoursesDessert, Cakes & Sweet Treats
ServesServes 10
Cook Time1 hour 15 minutes
Prep Time20 Minutes
Cinnamon Loaf

METHOD

  1. Heat the oven to 170C/Gas 4.
  2. Butter a 900g loaf tin and line with baking paper.
  3. In a large bowl, beat together the butter and sugar (keeping back 2tsp of sugar) until pale and creamy, then beat in the eggs one by one.
  4. Grate the apple and mix it into the batter with the sultanas and almonds.
  5. Mix the baking powder, flour, cinnamon and nutmeg together, then gently fold into the mix until well combined.
  6. Spoon into the tin and level the top.Sprinkle with the remaining sugar.
  7. Bake for approximately 1¼ hours or until a skewer inserted comes out clean. Cool in the tin.

Cinnamon and apple loaf

Perfect with a cup of tea, this traditional loaf cake has warming cinnamon notes that work perfectly with the Bramley apples.

175g butter (at room temperature)
180g caster sugar
3 eggs (large)
1 apple (peeled)
200g sultanas
100g ground almonds
1tsp baking powder
160g plain flour
1/2 tsp Bart ground cinnamon
2tsp Bart ground nutmeg
  1. Heat the oven to 170C/Gas 4.
  2. Butter a 900g loaf tin and line with baking paper.
  3. In a large bowl, beat together the butter and sugar (keeping back 2tsp of sugar) until pale and creamy, then beat in the eggs one by one.
  4. Grate the apple and mix it into the batter with the sultanas and almonds.
  5. Mix the baking powder, flour, cinnamon and nutmeg together, then gently fold into the mix until well combined.
  6. Spoon into the tin and level the top.Sprinkle with the remaining sugar.
  7. Bake for approximately 1¼ hours or until a skewer inserted comes out clean. Cool in the tin.

Products Used

BART3088 JAR SMALL SPICE CINNAMON
BART3088 JAR SMALL SPICE NUTMEG GROUND

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