This recipe started off as muffins that I made at school many years ago, and eventually became a warm, sweet, moist loaf cake. It’s quite soft due to the quantity of apples used, lending it a crumbly texture that makes it delicious to eat in a bowl with custard or natural yoghurt. It firms up by the next day – that is, if there’s any left!
Serves 6, from 15p each. This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients. All prices correct at the time of printing and are subject to change.
zest and juice of ½ a lemon or 1 tablespoon bottled lemon juice, 3p
100g sugar, 7p
2 eggs (or 2 tbsp applesauce, to make it vegan), 30p
Preheat the oven to 180°C /350°F/gas 4 and lightly grease a small loaf tin.
Thinly slice the apples, grate the lemon zest over them followed by a squeeze of juice, and set to one side.
In a mixing bowl, cream the butter and sugar together until combined. Break the eggs into the bowl, tip in the lemony apples, and scatter in the sultanas. Mix quickly to make a soft, chunky mixture.
Add the flour, baking powder and a shake of cinnamon, and stir well with a wooden spoon until smooth.
Pour the cake batter into the greased tin and smooth the top using the spoon. Bake for 40 to 45 minutes in the centre of the preheated oven until golden and springy – a sharp knife inserted into the middle should come out clean.
When cooked, allow to cool for 10 minutes before turning out of the tin. Cut into slices and eat.
TIPS: Will keep in an airtight container or wrapped tightly in cling film for 3 to 4 days. It’s delicious the next day when the cake settles and goes slightly gooey. This mixture can also be used to make muffins – I never bother with muffin cases, just simply grease the individual cups in the tin and spoon 2 tablespoons of the mixture in. Bake for 15 to 20 minutes, until risen, golden and springy.
“Apple & Cinnamon Loaf Cake” is from my first book, A Girl Called Jack.
Photography by Susan Bell.
All text copyright Jack Monroe.
My new book, Tin Can Cook, is available now.
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