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Apple and cinnamon tea cake

Ingredients

"This pretty cake is perfect with morning or afternoon tea."

Preparation time: 15 minutes
Cooking time: 40 minutes
Serves: 6-8

  • 125g butter, softened
  • 2/3 cup caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 1/3 cups Healthy Baker Self Raising Flour
  • 1/3 cup milk
  • topping
  • 2 small Granny Smith apples, peeled and quartered, cored and thinly sliced
  • 2 teaspoons melted butter
  • 2 teaspoons sugar
  • 1/2 teaspoon ground cinnamon

Directions

  1. Preheat oven to 170ºC. Grease and line base and sides of a 20cm diameter spring form pan.
  2. Using an electric mixer, beat butter, caster sugar and vanilla together in a medium bowl until pale and creamy. Beat in eggs, one at a time.
  3. Stir in sifted flour alternately with milk. Stir until smooth. Spoon into prepared pan. Place apple slices on top of cake in a circular pattern. Brush with melted butter. Bake in the centre of the oven for 40 minutes or until kewer inserted into the centre of the cake removes clean. Combine sugar and cinnamon. Sprinkle evenly over cake.
  4. Cool cake for 10 minutes before removing sides of pan. Place on a wire rack to cool completely.

Holly’s tip: store in an airtight container for up to 2 days.

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