Apple Tea Cake
Ingredients
- Melted butter, to grease
- 120g butter, softened
- ¾ cup caster sugar
- 1 teaspoon vanilla
- 2 eggs, at room temperature
- 300g (2 cups) self-raising flour, sifted
- 125ml (½ cup) milk
- ¼ cup brown sugar
- 3 medium pink lady apples, cored, and sliced
Method
- Preheat the oven to 170°C (150°C fan- forced). Line the base of a 22cm round pan with a baking paper.
- Core and slice apples and place into a bowl sprinkle over brown sugar and mix to coat the apples and set aside.
- In the stand mixer bowl with a flat beater accessory, beat the butter and caster sugar until very pale and creamy, scraping down the sides of the bowl when necessary.
- Add the eggs, one at a time, beating well after each addition then add vanilla. Add half the flour and beat on speed 1 until just combined add the milk and continue to beat until just combined and then add remaining flour.
- Spoon the mixture into the prepared cake pan and arrange the apples over the top of the batter.
- Bake in a preheated oven for 55-60 minutes or until golden and a skewer inserted into the centre comes out clean.
- Remove the cake from the oven and stand in the tin for 5 minutes before removing from the tin and transferring to a wire rack.
