Apple And Cinnamon Sponge Cake

IT'S AUTUMN... is there a more autumnal flavour combination that apple and cinnamon? It's possible, but I'm hard pressed to think of one. This lovely cake instantly conjures up images of wool jumpers, thick socks, hot chocolate and leaves changing colours. Please note this recipe isn’t entirely mine, it’s a modified version of the recipe my Nan always used for her victoria sponges.

You will need:
100g soft brown sugar
100g caster sugar
200g butter
200g self raising flour
2 eggs, beaten
3 tsp ground cinnamon (I'm aware 3 tsp is 1 tbsp, but have you tried to get a tbsp in a supermarket jar of ground cinnamon?)
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp ground ginger
4 - 6 apples (depending on their size), peeled, cored and chopped

Method:
1. Preheat the oven to 170°C.
2. Add the sugar and butter to a fairly large bowl and cream together until fluffy.
3. Add in the flour and fold until combined.
4. Add the egg, a little at a time, folding in until fully combined.
5. Add in the spices and fold through.
6. Add the apple and fold until fairly evenly distributed through the mix.
7. Pour the mix into a lined cake tin and bake for 40-50 minutes, until golden brown.
8. Once cooked, turn out of the tin and place on a wire rack to cool.

Notes:
Eat this as is or glaze it with a simple sugar glaze, made from a mix of milk, icing sugar and vanilla extract. When I first made this I left the apples fairly coarse, I would advise chopping them slightly more finely.