Apple and cinnamon cake

Soft, moist and quick to make, this apple and cinnamon cake is wonderfully simple – the recipe is very similar to making muffins. An easy autumnal cake with apples, perfect with a cup of tea.

Ingredients for the apple and cinnamon cake:

• 6 cooking apples*
• 2 large eggs
• 250 ml Greek yoghurt
• 125 ml rapeseed oil, plus 2 tbsp for frying
• 1 tsp vanilla extract
• 200 g caster sugar
• 300 g plain flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• a generous pinch of salt

All ingredients should be at room temperature.

Peel and core the apples, then cut them into small cubes. Heat 2 tbsp rapeseed oil in a frying pan and add the diced apples. Cook for a few minutes, stirring occasionally, until the apples have softened slightly but are still holding their shape. Remove from the heat and leave to cool.

Place the eggs, Greek yoghurt, oil, vanilla and sugar in a large bowl. Whisk together until combined. Sift the flour, baking powder and cinnamon directly into the bowl and add the salt. Whisk again until just combined. Add the cooled apples and fold them through the batter.

Line the base of a 23 cm springform tin with baking paper. Transfer the batter to the tin and smooth the surface.

Bake at 170°C for about 55 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven, leave to cool and dust with icing sugar.

* Good cooking apples: in Poland, varieties such as Szara Reneta, Antonówka and Koksa; in the UK, Cox, Russet and other good cooking apples.

Enjoy!

Recipe source: Simply delicious food.