Apple Cinnamon Cakes Recipe

This recipe makes 8 cakes and is best made on the day of serving.

125g butter, softened

1 teaspoon vanilla essence

¾ cup (165g) caster sugar

2 eggs

¾ cup (110g) self-raising flour

¼ cup (35g) plain flour

1/3 cup (80ml) apple juice

1 small (130g) red apple

1½ tablespoons demerara sugar

¼ teaspoon ground cinnamon

Preheat the oven to moderately slow (160°C)

Grease an 8 cup petite loaf pan

Beat the butter, essence and sugar in a small bowl with an electric mixer until light and fluffy

Add eggs one at a time, beating until they are just combined between additions

Fold in the combined sifted flours and juice in two batches

Spread the mixture into the prepared pan

Cut the unpeeled apple into quarters; slice thinly

Overlap the apple slices on the top of the cakes

Combine the demerara sugar and cinnamon in a small bowl, sprinkle half the sugar mixture over the cakes

Bake in a moderate oven for about 25 minutes or until cooked when tested

Turn the cakes onto a wire rack to cool

Sprinkle with the remaining sugar mixture

Demerara is a moist golden-brown crystal sugar used in coffee and baking

The petite loaf pan is is available from department and variety stores. The cake mixture can also be cooked in Texas muffin pans

Suitable to freeze. Not suitable to microwave.

Makes 8

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