apple and cinnamon tea cake
- 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
- Preheatoven to 160°C. Place the butter, caster sugar and ½ a teaspoon of the cinnamon in the bowl of an electric mixer and beat for 6 minutes or until light and creamy. Gradually add the eggs, one at a time, beating well after each addition. Add the flour and milk, and mix to combine.
- Line the base of a 22cm springform cake tin with non-stick baking paper and lightly grease the sides. Pour the cake mixture into the tin.
- Cut thin, deep slits into the top of each apple half. Arrange the apple, sliced-side up, over the top of the cake mixture. Place the granulated sugar and remaining cinnamon in a small bowl and mix to combine. Sprinkle over the apples.
- Place in the oven and cook for 50–55 minutes. Brush the warm jam over the cake and return to the oven for 10 minutes or until cooked when tested with a skewer. Brush with extra jam to serve. Serve warm. Serves 8–10.
+ When you’re making slits in the apple halves, cut most of the way through. Deeper cuts will help ensure the apple is soft once the cake is cooked.
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