Apple Tea Cake
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Step 1: Grease a 20cm (8 inch) springform pan, preheat the oven to 180°C.
Step 2: Peel apples, remove cores and cut them into eighths. Place into a medium sized saucepan with Verjuice and 1 tablespoon of caster sugar cover and cook over medium low heat until soft (about 20 minutes) but not mushy, set aside to cool.
Step 3: Cream butter, remaining sugar, and vanilla in a bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, making sure to beat well after each addition.
Step 4: Transfer mixture to a large bowl, and stir in sifted flour, cinnamon, and milk. Spread half the mixture into the prepared pan. Top with the apple and finish with the remaining cake mix.
Step 5: Place into the preheated oven and bake for approximately one hour until golden and cooked through. Remove from the oven and set aside to cool.
Step 6: Dust with icing sugar, and serve with Rich Vanilla Bean Ice Cream.
Ingredients
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170g caster sugar
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1 tspn vanilla bean paste
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1 1/4 cup self raising flour
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1 tspn ground cinnamon
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3/4 cup milk