Apple tea cake
- 200 gram butter, softened
- 3/4 cup caster sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 1/4 cup self-raising flour
- 1/2 cup plain flour
- 1/2 teaspoon cinnamon, plus 1/2 teaspoon extra
- 1/4 cup juice lemon juice
- 2 small, cored, finely sliced apple
- 10 gram butter, chopped, extra
- 2 teaspoon caster sugar, extra
- custard or cream, to serve
Apple tea cake
- 1Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease and line a 22cm round spring form cake pan with baking paper.
- 2In a large bowl, using mixer, beat butter and sugar together until pale and creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- 3Sift combined flours and cinnamon into a bowl. Fold into creamed mixture with juice.
- 4Spoon into pan, smoothing surface. Arrange apple slices over top, overlapping slightly. Sprinkle with combined extra sugar and cinnamon. Dot with extra butter.
- 5Bake 50-55 minutes, until cooked when tested. Turn onto a wire rack to cool completely. Serve in slices with custard or cream.
Store in an airtight container. You could use pear slices in place of apple and add some crushed walnuts to the top as well.
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