Apple cinnamon cake with raspberry jam

That perfect slice of cake and hot tea on rainy afternoons.

It has been raining non-stop in Assam. A depression in the Bay of Bengal was the culprit this time. There is a chill in the air making May seem closer to September. I am not one to complain. Instead, I am thankful that this weather has tempted me into making a cake, something I rarely do in the summers.


Baking cakes have been my dream since I was a toddler! My mother used to make them in pressure cookers and earthen ovens back then. We on the other hand are fortunate to have many modern comforts. I have decided to utilise some of them to make one of my favourites – an apple cinnamon cake with fruit jam.

Work station. Sip-sip, slurp-slurp!

It is really easy and totally eggless. Vegetarians, rejoice! My mother has her own version of an eggless cake which is simply astounding. There is another eggless cake recipe which I keep making time and time again and it was shown to me by one of my very good friends from college, Dhananjay. So DJ, please put your hand up and take credit where it’s due! But not on this one, ahem. Sort of a bummer, I know.


Right then, on with the baking.


  • Self-rising flour – 1 cup
  • Baking powder – 1 teaspoon
  • Salt – half teaspoon (check with the butter)
  • Butter – 2 tablespoons, melted (preferably unsalted; if it has salt then do not add extra)
  • Castor sugar – 2-3 tablespoons (I like my cakes sweeter)
  • Condensed milk – 2-3 tablespoons
  • Milk – little less than a third of a cup
  • Cinnamon powder – a pinch
  • Apple – 1 medium, peeled and grated
  • Vanilla essence – 1 teaspoon
  • Raisins – a handful


  • Mix the butter, milk, condensed milk and sugar in a large bowl. You could warm your milk prior to mixing. That way you can add the butter solid and it will melt in the milk. The sugar and condensed milk will also dissolve faster in the milk is warm. You could keep some milk aside to loosen the batter if it looks too thick.
  • In a separate bowl, sieve the flour to remove any lumps, along with the baking powder and salt (if any). Add the flour mix little by little to the milk mixture, slowly forming thick batter. Remember to add a dash of milk if the mixture looks very dry. I usually add milk only after I grate in the apple. The water from the fruit generally loosens the batter to a nice consistency.
  • Add the grated apple, cinnamon powder and vanilla essence. Mix well till the batter gently hugs the back of a spoon before sliding away. Don’t worry too much over the batter. This is more of a dry cake; the apple should moisten the batter as it bakes.
  • Preheat the oven to 185 degrees Celsius and grease a deep baking dish with butter. Try and use a non-stick baking dish. It will be easier to remove the cake once it’s done.
  • Pour the mixture into the dish and gently tap to set. Bake for about 20-25 minutes, checking midway through the cook. Once done, insert a kebab stick to see if it’s cooked through. Give it another ten minutes at 150 degrees if it is still a little moist.
  • Let the cake cool down before removing it from the dish.
  • For the raspberry jam, all I did was heat some ready-made jam with some apple jelly in pan along with some water and a star anise. Give it about five minutes on high heat till most of the water has evaporated and the jam starts to get sticky. Pour it directly over a slice of the cake.

I had the slice with some Assam tea without milk or sugar. You know the tea is good when you don’t need any sugar with it. There it is. Nothing fancy; it just takes a little hard work. Frankly, I find it harder to write these posts than cook!

Do try this cake and let me how it works out for you. Try and play about with the toppings. I am planning to do a coconut nutella topping for my next cake. Should be lovely!

One thought on “Apple cinnamon cake with raspberry jam

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