less than 30 mins
30 mins to 1 hour
Makes 2 x 450g/1lb loaves
This is a lovely moist loaf which I love to serve sliced and buttered – and it’s very quick and simple to make.
Equipment and preparation: you will need 2 x 450g/1lb deep loaf tins greased and lined with a strip of baking paper.
Mary Berry recipes
From
Ingredients
- 75g/2½oz
butter, softened - 200g/7oz
self-raising flour - 100g/3½oz light muscovado
sugar - 1 tsp ground
cinnamon - 3 dessert
apples, about 350g/12oz before peeling - 3 free-range
eggs, beaten - 1-2 tbsp
demerara sugar, to taste - 2 tbsp warmed, sieved
apricot jam
Method
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Set the oven to 180C/350F/Gas 4 (160C fan).
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Rub the butter into the flour until it resembles fine breadcrumbs (this can be done in a food processor). Stir in the sugar and cinnamon.
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Peel the apples, core and dice two and a half apples and stir into the cake mixture with the eggs. Beat until combined.
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Divide the cake mixture evenly between the cake tins. Thinly slice the remaining half of apple and arrange in a row along the middle on top of each cake. Sprinkle with demerara sugar and bake for 35-45 minutes, or until golden-brown, risen, firm to the touch in the centre and just shrinking from the sides of the tin.
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Brush the top of the cakes with the apricot jam. Allow to cool in the tins for 10 minutes, then turn out and leave to cool on a wire rack.