- 125g unsalted butter
- 2/3 cup caster sugar
- 2 eggs
- 1 cup self-raising flour (see notes below for gluten-free)
- 2 tablespoons cream
- 2 small red apples
- ½ teaspoon cinnamon
- 1 teaspoon caster sugar, extra
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.
- My school friend Beck gave me this recipe when we were about 16 years old (I take a small moment to acknowledge the years passed). It has become part of the family cookbook.
- It is a wonderfully moist cake, quick to make and if there is any leftover, great for lunchboxes or after school snacks.
- I used Pink Lady Apples.
- Make this cake gluten-free by using gluten-free plain flour (e.g. Orgran) and 2 teaspoons gluten-free baking powder.
- A smidgeon (about 1/8 teaspoon) of xanthan gum (from health food shops and some supermarkets) gives the ‘gluten-like’ consistency.
- Recipe created by Melissa Hughes for Kidspot.