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.
- 1 hr cooking
- Makes 12 Item
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Ingredients
Caramelised apple and cinnamon tea cakes
- 125 gram (4 ounces) butter, softened
- 1 teaspoon vanilla extract
- 2/3 cup (150g) caster (superfine) sugar
- 2 eggs
- 1 1/4 cup (185g) self-raising flour
- 1/2 cup (75g) plain (all-purpose) flour
- 1 teaspoon mixed spice
- 1/2 teaspoon ground cinnamon
- 1 cup (250ml) buttermilk
- 1 apple (200g), peeled, grated coarsely
- 2 apples (260g)
- 75 gram (2½ ounces) butter
- 1/3 cup (75g) firmly packed light brown sugar
Method
Caramelised apple and cinnamon tea cakes
- 1To 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.
- 2Preheat oven to 180°C/350°F. Grease two six-hole (¾-cup/180ml) texas muffin pans.
- 3Place one slice caramelised apple in each pan hole; spoon caramel sauce over apple.
- 4Beat 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.
- 5Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack. Serve cakes warm.
