Apple and cinnamon tea cake
Sure to delight every time, this light and delicious tea cake is suitable for any occasion.
Serves: Eight to 10
Preparation time: 25 minutes
Cooking time: 40 minutes
Ingredients:
- 80g butter
- 1/2 cup caster sugar
- 1 free range egg
- 1 teaspoon vanilla essence
- 1 cup self-raising flour
- 1/2 teaspoon ground cinnamon
- 1/2 cup milk
- 2 small red-skinned apples
- 20g butter, melted
- 1 tablespoon demerara sugar
Method:
1. Preheat oven to 180C or 160C fan. Grease a 20 cm springform tin, and line base with baking paper.
2. Use electric beaters to beat butter and caster sugar until light and creamy. Add egg and beat until combined, then beat in the vanilla.
3. Sift flour and cinnamon over butter mixture, and add milk. Using a rubber spatula, fold together until just combined taking care not overbeat.
4. Pour cake batter into tin making sure it is spread evenly. Smooth the surface.
5. Quarter and core apples, then cut into thin slices. Arrange apple on top the batter. Circular patterns look most effective.
6. Bake for 35 to 40 minutes, or until golden brown and firm to a gentle touch in the centre. Brush warm cake with melted butter and sprinkle with demerara sugar.