- STEP 1
Grease and line a 8-9" round cake tin.
- STEP 2
Turn oven on and set to 170 degrees C (fan-assisted). (Adjust for other types of ovens).
- STEP 3
Make fruit mix. In a bowl, add the diced apple, lemon juice, and if using, the raisins and maple syrup. Stir to evenly coat and set to one side. NB. The lemon juice will prevent the apple from browning.
- STEP 4
Now using the ingredients from 'Sponge' list. In a large mixing bowl, add the butter and caster sugar. With a hand mixer, cream together until a nice light coloured texture.
- STEP 5
Sift the flour with baking powder into a separate bowl.
- STEP 6
Then gradually, fold a little sifted flour and whisked eggs into your cream butter/sugar mix. Doing a little out a time stops the mix from curdling.
- STEP 7
If using, fold in the vanilla essence. If your sponge mix feels a little thick you can add milk to loosen the consistency.
- STEP 8
Grab your apple mix and pour onto your sponge mix. Fold the apple mix into the sponge mix until evenly distributed.
- STEP 9
Then pour into your prepared cake tin.
- STEP 10
To make the cinnamon topping, combine the belted butter, sugar and cinnamon until lumpy and slightly damp. Sprinkle over the cake batter.
- STEP 11
Bake cake for approximately 50 minutes. To test if done, using a skewer insert into centre of cake and when pulled out the skewer will look clean. Once done place your tin onto a cooling rack to cool slightly. [I made the mistake of removing too quickly and my cake collapsed].
- STEP 12
To make the sugar glaze icing. Mix together the icing sugar and milk until smooth. Drizzle over the cake once cooled and enjoy with a cuppa.
- STEP 13
If using as a dessert, then do not worry about the glaze or cooling. Serve with either warm custard or cream. Enjoy!