Quick & Easy

Caramelised apple and cinnamon tea cakes

Topped and tailed with caramelised apple, these delightful tea cakes can be served up for morning or afternoon tea, and would be a different and welcome addition to the school lunchbox.
caramelised apple tea cakes
12 Item



1.To caramelise the apples, slice each unpeeled apple, across the core, into six 1cm (½ inch) thick slices, removing any seeds. Stir butter and sugar in large frying pan over low heat until sugar dissolves. Add apple slices to caramel sauce; cook, turning occasionally, about 3 minutes or until browned lightly.
2.Preheat oven to 180°C/350°F. Grease two six-hole (¾-cup/180ml) texas muffin pans.
3.Place one slice caramelised apple in each pan hole; spoon caramel sauce over apple.
4.Beat butter, extract and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to large bowl; stir in sifted dry ingredients and buttermilk, in two batches. Stir in apple. Divide mixture among pan holes; bake about 30 minutes.
5.Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack. Serve cakes warm.

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