Apple cinnamon cake

Serves: 8–10 Prepare & Cook:


  • 300g butter, plus extra for greasing
  • 250g caster sugar
  • 1 tsp ground cinnamon
  • 1 tbsp runny honey
  • 2 eggs
  • 250g self-raising flour
  • 50g walnuts, toasted and chopped
  • 2 apples, cored and diced
  • 100g plain flour
  • 50g light brown sugar
  • 50ml Waitrose Toffee Sauce


  1. Preheat the oven to 180°C, gas mark 4. Grease and line a 25cm cake tin.
  2. Beat 250g butter (put the rest in the fridge) with the caster sugar until light and fluffy. Add the cinnamon and honey.
  3. Add the eggs one at a time, mixing well between each addition.
  4. Carefully fold in the self-raising flour, walnuts and apples until just combined.
  5. Pour the mixture into the prepared tin and smooth the top.
  6. Put the plain flour and light brown sugar in a bowl and rub in the remaining cold butter, until the mixture resembles breadcrumbs. Sprinkle the crumble over the cake mixture and bake for 40–50 minutes, until a skewer inserted into the centre comes out clean.
  7. Leave to cool for 10 minutes, then turn out onto a wire rack.
  8. In a small saucepan, warm the toffee sauce but don't allow it to boil. Pour over the cooled cake just before serving.

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