Ingredients
125g unsalted butter
⅔ cup caster sugar
2 eggs
1 cup self-raising flour
see notes for gluten-free option
2 tbsp cream
2 small red apples
1 tsp cinnamon
1 tsp caster sugar
extra
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 20cm round cake tin
- 1 electric mixer
- 1 skewer
- 1 wire rack
Instructions
- Preheat oven to 180°C. Grease and line a 20cm round cake tin.
- Core and quarter apples, then slice each quarter into further quarters (i.e. 16 slices per apple).
- Use an electric mixer to cream butter and sugar until light and fluffy, add eggs one at a time until well combined. Add flour and cream, beat until smooth.
- Pour into prepared tin and press apple slices, skin side up, into batter.
- The apple slices will be nearly touching. Sprinkle with cinnamon and caster sugar.
- Bake for 35-40 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Allow cake to cool for 5 minutes in the tin and then turn out onto a wire rack to cool.
Notes
Tip
It is a wonderfully moist cake, quick to make and if there is any leftover, great for lunchboxes or after school snacks.
Tip
I used Pink Lady Apples.
Variation
Make this cake gluten-free by using gluten-free plain flour (e.g. Orgran) and 2 teaspoons gluten-free baking powder.
Variation
A smidgeon (about 1/8 teaspoon) of xanthan gum (from health food shops and some supermarkets) gives the ‘gluten-like’ consistency.
