My pantry

Have Your Cake and Eat It – Apple and Cinnamon Batter Cake

June 2, 2012

For me, there’s a bit of a psychology behind cake.
In my mind, cup cakes are tasty little morsels. You can easily tell yourself that you didn’t really eat cake because it’s only little……that goes by the wayside somewhat when you scoff it’s brothers and sisters in a late night frenzy, but that’s beside the point. (I’ve never done the whole twelve, that’s sheer gluttony. I have to share at least one with D Man.).
So, in my book, a cupcake is like a Clayton’s Cake. The cake you have when you’re not having a cake.

There’s no denying a whole cake.

There’s something about baking a whole cake that is most gratifying. Cutting that first slice and pulling it away from it’s mother’s body and seeing the inside for the first time……it’s actually almost electrifying, but perhaps that’s only for someone who thinks a trip to the supermarket is an outing. Maybe next season’s To Do List should include ‘Get A Life’.
A whole cake says ‘I have a cake and it needs to be eaten’, and this cake is the perfect scoffer because it’s not gloopy, not too sweet, and has apple in it which is awesome fibre, and fibre is good for…….you get the point. Cake = yum.

This really simple Apple and Cinnamon batter cake is tricked up by it’s gorgeous, nutty, crunchy top. It’s the highlight. Just ask D Man whom I found at the counter, up on his step, knuckle deep in this cake, cinnamon sugar all over his face.
This cake also works beautifully with pear or rhubarb or a combination of all three.

Yeild – one whole cake

You will need –


  • 3/4 cup brown sugar
  • 1/2 cup castor sugar
  • 1 egg
  • 2 cups flour
  • 3/4 cup butter, room temp
  • 1 teaspoon salt
  • 1 teaspoon of vanilla
  • 1 teaspoon cinnamon
  • 1 cup of milk
  • 1 teaspoon baking soda
  • 1 1/2 cups of apple, peeled and chopped


  • 2/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 chopped nuts (not in picture. I used hazelnuts and walnuts)

Preheat oven to 180C.
Line a 20cm cake tin with baking paper. I used a spring form.
Cream your two sugars and butter until pale and creamy. Add egg and beat until combined. In a separate bowl, mix flour, salt, vanilla and cinnamon. Add your baking soda to your milk. Little by little, add your dry mix to your butter mixture alternating with the milk until all is combined. Add the apple to the batter and stir through. Pour your mixture into your prepared cake tin.

In a bowl, mix your sugar, cinnamon and chopped nuts. Sprinkle evenly on top and pop into the oven for about 45 minutes or until a skewer comes out clean.

Make a cup of tea and serve yourself a generous slab…..and then do it all over again!

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  • Reply burlesquebaker June 2, 2012 at 10:59 pm

    I love apples, and this cake looks delightful! I really love the nutty crunchy topping. Mmmmmm!

  • Reply Nicole June 4, 2012 at 2:30 pm

    HI, in grams how much is 3/4 cup of butter? and how many apples approx are 11/2 cups of apple?

    • Reply Keeping Up With The Holsbys June 4, 2012 at 3:49 pm

      Hi, You’re looking at about 150g butter and as for apples, it depends on the size of your apple. This time I used little Pink Ladies and it was 2.5 apples. I’ve used Granny Smiths and only needed 1 or 1.5. Feel it out with your apples. Let me know how you go!

      Sent from my iPhone

      • Reply Nicole June 5, 2012 at 1:27 pm

        Thanks, Ive got all the ingredients ready to go. Ive got a sick baby at the moment so cant do much other than cuddle him. Hopefully try this in a few days.

        • Reply Keeping Up With The Holsbys June 5, 2012 at 2:45 pm

          Oh, poor little bubs- ’tis the season for sickness. Hope everyone feels better soon and you’re eating cake in the sun!

          Sent from my iPhone

      • Reply Nicole June 21, 2012 at 9:11 pm

        I finally made the cake tonight and it is DELICIOUS!! Really great cake. I definitely will be making it again. Thanks for sharing the recipe. I look forward to the salted carmel ice cream.

        • Reply Keeping Up With The Holsbys June 21, 2012 at 9:38 pm

          So pleased you like it. It’s just so easy. That’s why I love it. Happy eating!

          Sent from my iPhone

  • Reply tdblue June 5, 2012 at 1:12 am

    This looks sooo good. I must make.

  • Reply peta June 5, 2012 at 8:36 pm

    how much flour?? ahh i’m halfway through making it

  • Reply girlinafoodfrenzy June 10, 2012 at 1:14 pm

    Gorgeous and you know how much I love my sweet stuff!

    • Reply Keeping Up With The Holsbys June 10, 2012 at 7:13 pm

      ah ha, then stay tuned, my sweet-stuff-loving compadre, Salted Caramel Icecream is on the horizon……

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