Cinnamon apple cake

Cinnamon apple cake

Servings | 14
Estimated POINTS® value per serving | 2.5

325g/12oz Bramley apple, peeled cored and diced (1.5pts)
1 1/2 tsp ground cinnamon
pinch ground cloves (optional)
250g/9oz SR flour (12.5pts)
1/2 tsp salt
1/2 tsp bicarb of soda
110g/4oz low fat spread e.g. Gold (8pts)
110g/4oz light brown soft sugar (6pts)
3 medium eggs, beaten (4.5pts)
1 eating apple, cored and thinly sliced (0.5pt)
1 tbsp demerara sugar (1pt)

Preheat the oven to 160C, gas mark 3. Grease and line a 20cm/8-in diameter loose-based or springform cake tin.
Place the cooking apples, spices and 3 tbsp water in a small pan. Cover and cook for 8-10 mins until soft and pulpy. Leave to cool.
Sift the flour, salt and bicarb into a bowl. Rub in the low fat spread until the mixture looks like breadcrumbs, then stir in the soft brown sugar. Add the beaten eggs and apple puree and mix together well. Pour into the lined tin and arrange the sliced apple on top. Sprinkle the demerera sugar over and bake for 50-60 mins, or until a skewer pushed into the centre of the cake comes out clean. Cool in the tin for 10 mins then carefully turn out and cool on a wire rack.

You get 14 quite generously sized slices from this cake, but if you want to have 12 larger slices then it's 3pts a slice, or if you cut 16 thin slices, they are 2pts each.
You can freeze individually wrapped slices of cake if you want - I find it dangerous to leave a cake sitting on my kitchen counter as I keep going back for another slice!