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
• 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”