celebrating 130 years 1884-2014

Apple Cinnamon Cake

By Chelsea Sugar
Apple Cinnamon Cake
8 servings
  • 2 reviews

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 50 mins
  • Serves

    150g Tararua Butter, melted
    2 cups well drained slightly stewed apple (approximately 3 fresh apples) or canned apple-pie filling
    1 cup Chelsea Raw Sugar
    2 eggs
    2 cups Edmonds Standard Grade Flour
    2 tsp Edmonds Baking Powder
    2 tsp ground cinnamon
    1/2 cup sultanas
    1/2 cup chopped walnuts
    Chelsea Icing Sugar, to dust
    Whipped cream, to serve (optional)


    Preheat oven to 170°C fan bake.
    Grease a 20cm cake tin or line with baking paper.

    Mix Tararua Butter, stewed/canned apple, Chelsea Raw Sugar, eggs, Edmonds Standard Grade Flour, Edmonds Baking Powder, cinnamon, sultanas and walnuts together.
    Spoon into the tin. Bake for 50 - 60 minutes or until golden and when a skewer inserted into the centre of the cake comes out clean.
    Leave the cake to cool in the tin for 15 minutes, then turn out onto a wire rack.

    Serve warm, dusted with Chelsea Icing Sugar and with a generous dollop of whipped cream.

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Average Rating
(2 reviews)

Love it. Thnaks

Beautiful cake also lovely with custard for dessert

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