Erin's apple and cinnamon cake

Our Business Development Executive shares her favourite recipe for your Tea & Talk. "I love autumnal flavours, and the gooeyness from the apple makes this cake a guaranteed hit," says Erin.


For the cake
  • 1 ½ Pink Lady apples, diced
  • 2 medium eggs
  • 120g coconut oil
  • 200g brown sugar
  • 125ml semi skimmed milk
  • 250g self-raising flour
  • 1tsp vanilla extract
  • 1tsp baking powder
  • 1/2 tsp salt
  • 2tsp cinnamon
For the glaze
  • 3 tsp cinnamon
  • 100g icing sugar
  • 50g brown sugar
  • 100g butter
  • Crushed walnuts


  • First, preheat your (fan) oven to 200c and grease a baking tin with butter. I prefer to use a loaf tin, but this part is completely up to you!
  • Combine the coconut oil, brown sugar, eggs, vanilla extract and milk together and mix thoroughly.
  • In a separate mixing bowl, sift the self-raising flour, baking powder, salt and cinnamon.
  • You’ll then slowly need to mix the wet ingredients with the dry, and once mixed you can begin to fold in the diced apples.
  • Bake for approximately 40 minutes in the oven. I would recommend covering the top of the tin with tin foil for the final 10/15 minutes to make sure the top doesn’t burn.
  • While your cake is cooling, sift the icing sugar and mix with the cinnamon and brown sugar.
  • After heating the butter in a pan, pour in the dry mixture and whisk. For a slightly creamier consistency, add a little bit of Philadelphia cream cheese.
  • Decorate with crushed walnuts and enjoy!