This Apple Tea Cake with cinnamon fragrance is delicious and flavourful with fresh apple slices on top and a final touch of sprinkling of demerara sugar
Author Ann Low
Prep Time 15mins
Cook Time 35mins
Total Time 50mins
1large egg - lightly beaten
150gself-raising flour - or cake flour + 2tsp baking powder
2red skin apples - granny Smith
1tbspdemerara sugar - or coarse sugar
Preheat oven to 180 deg C. Grease a 8 inch (20 cm) springform pan, and line base with baking paper.
Use an electric beater to beat butter and caster sugar until light and creamy. Slowly add in beaten egg and beat until combined, then beat in the vanilla and lemon juice.
Sift flour and cinnamon over butter mixture, and add milk. Use a rubber spatula to fold together until just combined; don't over beat. Spread cake batter in prepared tin, and smooth the surface.
Core apples and cut into thin slices. Arrange apple slices on the batter. Bake for 35-40 minutes, or firm to a gentle touch in the centre. Brush warm cake with melted butter, and sprinkle with demerara sugar.
Leave cake to cool down completely before removing it from cake pan.
Please keep in mind that all oven temperatures and baking time varies.