- 1 1/4 cups unsalted butter
- 2/3 cup superfine sugar
- 2 Eggs
- 1 cup self-rising flour
- 2 tablespoons cream
- 2 small red apples
- 1/2 teaspoon cinnamon
- 1 teaspoon superfine sugar, extra
Preheat oven to 350°. Grease and line a 9 inch round cake tin.
Core and quarter apples, then slice each quarter into further quarters (i.e. 16 slices per apple).
Use an electric mixer to cream butter and sugar until light and fluffy, add eggs one at a time until well combined. Add flour and cream, beat until smooth.
Pour into prepared tin and press apple slices, skin side up, into batter.
The apple slices will be nearly touching. Sprinkle with cinnamon and sugar.
Bake for 35-40 minutes or until a skewer inserted into the center of the cake comes out clean.
Allow cake to cool for 5 minutes in the tin and then turn out onto a wire rack to cool.
- It is a wonderfully moist cake, quick to make and if there is any leftover, great for lunchboxes or after school snacks.