… there’s a point in the autumn when enough is enough and the summer really does have to say goodbye. El Nino or not, if it doesn’t get cold soon then bad stuff is sure to find us. Last Sunday found us sitting on the bench outside the cottage in t-shirts and shorts and sweating! We had an invasion of ladybirds, which was really freaky… and then to top it all off there were at least 5 butterflies flapping around the garden. Last Sunday was November the 1st. That’s the first of November people! I guess one can’t really complain. It’s not as though we’re living in fear for our lives because of the weather but this is England and we jolly well ought to have things how they should be by now… thankfully the fruit on the trees haven’t quite seemed to have noticed and those apples and pears continue to fall in abundance…
apple, pear and cinnamon cake
this is my favourite ‘go-to’ apple cake for this time of year as it’s really easy to make and of course tastes so good, plus it’s so absolutely crammed full of apples and pears it’s a wonder there’s any cake batter in there at all. I love all that cinnamon too. It makes it such a warming cake for autumn and you could easily add sultanas or almond slithers in it too… oh and don’t panic whilst you’re making this that the batter seems to thick, you need a strong arm once all those apple and pear chunks go in, it seems crazy but it works!
…a word of warning on the cooking time… I say between 45mins to an hour but it all depends on how juicy your apples and pears are, my cake actually took 1 hour and 10 minutes before I was happy it wasn’t un-cooked in the middle and it still came out super-moist, I just had to wrap the top with foil for the last 30 mins…
1lb apples and pears – peeled and diced
6oz golden caster sugar
6oz softened butter
2 large free-range eggs – beaten
2 tablespoons milk
9oz self raising flour
1 teaspoon cinnamon
pre-heat the oven to 170C and grease and line a 20cm-22cm round loose-bottomed cake tin
cream the butter and sugar until light and fluffy, sprinkle in the cinnamon
add one egg and whisk it into the batter, then add half the flour and whisk again, repeat with the other egg and the remainder of the flour then add the milk to slacken the batter slightly.
fold in the apple and pear chunks and try and stir it all together
spoon in to the cake tin and then line the top of the cake with finely sliced apple segments and brush with melted honey.
bake for anywhere between 45 minutes and 1 hour, checking regularly to see if it’s cooked through by inserting a skewer. Once it’s ready, remove from the oven and let it cool completely in the tin
This cake batter works equally well used in muffin cases (obviously the baking time is less) but it also works using stewed fruit (I did it with stewed apples and rhubarb.)
because i’ve used divine British apples and pears i’m linking this cake to the Love Cake bloggers link-up hosted by Jibber Jabber as the theme is Best of British
eat and of course, enjoy!