I don’t bake cakes as often as I did back in high school and I certainly haven’t made a tea cake since then. I’m not really why that is, and I should definitely rectify that, as this teacake was quite lovely.
Cinnamon & Apple Teacake
180 g butter, chopped, at room temperature
¾ cup caster sugar
2 cups self raising flour
1 teaspoon ground cinnamon
¾ cup milk
2 medium Gala apples, quartered, cored & sliced
15 g butter, melted
1 tablespoon demerara sugar
Preheat oven to 180C. Grease and line a 20cm round cake pan with baking paper.
Use an electric mixer to beat butter and caster sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Fold in sifted flour, cinnamon and milk.
Spoon the cake batter into the prepared pan and smooth the surface. Press the apple slices into the cake batter.
Bake for 1 hour or until a skewer inserted comes out clean. Set aside for 10 minutes to cool. Turn onto a wire rack.
Using a pastry brush, coat the top of the cake with melted butter. Sprinkle over demerara sugar. Serve warm.