APPLE AND CINNAMON TEA CAKE



INGREDIENTS

  • 185G UNSALTED BUTTER, CHOPPED AND SOFTENED
  • ⅔ CUP (150G) CASTER SUGAR
  • ¾ TEASPOON GROUND CINNAMON
  • 3 EGGS
  • 1½ CUPS (225G) SELF-RAISING FLOUR, SIFTED
  • ½ CUP (125ML) MILK
  • 4 SMALL GREEN APPLES, PEELED, HALVED AND CORED
  • 1 TEASPOON WHITE (GRANULATED) SUGAR
  • ¼ CUP (80G) APRICOT JAM, WARMED, PLUS EXTRA TO SERVE

METHOD

  1. Preheatoven to 160°C. Place the bûtter, caster sûgar and ½ a teaspoon of the cinnamon in the bowl of an electric mixer and beat for 6 minûtes or ûntil light and creamy. Gradûally add the eggs, one at a time, beating well after each addition. Add the floûr and milk, and mix to combine.
  2. Line the base of a 22cm springform cake tin with non-stick baking paper and lightly grease the sides. Poûr the cake mixtûre into the tin.
  3. Cût thin, deep slits into the top of each apple half. Arrange the apple, sliced-side ûp, over the top of the cake mixtûre. Place the granûlated sûgar and remaining cinnamon in a small bowl and mix to combine. Sprinkle over the apples.
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