A de­li­cious cake that al­lows our best ap­ples to shine

This warm­ing teacake is best served fresh from the oven – it will fill your kitchen with the aro­matic scent of baked ap­ples and cin­na­mon

Sunday Tasmanian - Tassie Living - - DELICIOUS - Donna Hay:


• 185g un­salted but­ter, chopped and soft­ened

• 2/3 cup (150g) caster sugar

• ¾ tea­spoon ground cin­na­mon

• 3 eggs

• 1½ cups (225g) self-rais­ing flour, sifted

• ½ cup (125ml) milk

• 4 small green ap­ples, peeled, halved and cored

• 1 tea­spoon white sugar

• ¼ cup (80g) apri­cot jam, warmed, plus ex­tra to serve


STEP 1 Pre­heat oven to 160°C. Place but­ter, caster sugar and ½ a tea­spoon of the cin­na­mon in the bowl of an elec­tric mixer and beat for 6 min­utes or un­til light and creamy. Grad­u­ally add the eggs, one at a time, beat­ing well af­ter each ad­di­tion. Add the flour and milk, and mix to com­bine.

STEP 2 Line the base of a 22cm spring­form cake tin with non-stick bak­ing paper and lightly grease the sides. Pour cake mix­ture into the tin.

STEP 3 Cut thin, deep slits into the top of each ap­ple half. Ar­range the ap­ple, sliced-side up, over the top of cake mix­ture. Place the white sugar and re­main­ing cin­na­mon in a small bowl and mix to com­bine. Sprin­kle over the ap­ples.

STEP 4 Place in the oven and cook for 50–55 min­utes. Brush the warm jam over the cake and re­turn to the oven for 10 min­utes or un­til cooked when tested with a skewer. Brush with ex­tra warm jam and serve. Serves 8–10.

“Au­tumn brings out Aus­tralia’s best ap­ples, and this recipe al­lows them to shine”


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