Posted September 28, 2011 by Sam in Recipes

Rustic Apple & Cinnamon Cakes


Apples are in huge supply at the moment so I’ve been making the most of them and using them alot.

Several local folk have kindly shared their harvest and I’ve had a constant supply for weeks!

This recipe was one of those I can’t get back to sleep at 4 am sort of recipe moments! The apple sauce keeps these little cakes lovely & moist. The pairing with cinnamon is always a winner for me.

I’ve made them in muffin cases and also little loaf tins, I like both looks. If you’re using muffin cases it makes about 12 large if you’re using mini loaf tins it makes about 8.


200g soft butter or spread

200g soft brown sugar

3 large free range eggs beaten lightly

300ml apple sauce *

100g self raising flourapples

2 tsp cinnamon

100g crushed digestive biscuits

Cinnamon icing

200g icing sugar

1-2 tsp cinnamon

*use either brought apple sauce or I used 2 large bramleys (any apples in your fruit bowl will do approx start weight 400g), cored, peeled and chopped and simmered with half a cup of water and a tablespoon of sugar until soft. Then blitzed/pureed.

Preheat oven 180C (fan 160C).

Beat butter & sugar together for about 5 mins with a mixer until light & creamy.

Add the eggs and beat again until mixed well.

Sift in the flour & cinnamon, briskly mix until just combined.

Add the apple sauce & biscuits and fold in gently.

Spoon the mix into your cases/tins. The mixture does not have a high rise so you can fill up to about ¾ full. Bake for 15-20 mins until they are springy to touch.

Remove from the oven & allow to cool for 5 mins before removing from the tins if using. Leave to cool completely.

To make the icing, sift icing sugar & cinnamon in a bowl add a tsp of water at a time and mix well until you have a gooey but not over runny texture.

Spoon onto the cakes or spread with a knife. Enjoy!