Apple Cinnamon Teacake

Serves 6

  • 125g softened butter
    3/4 cup Bundaberg Caster Sugar
    1 teaspoon vanilla extract
    2 eggs
    1½ cups self raising flour, sifted
    1/3 cup milk
    2 small granny smith apples, peeled, cored and thinly sliced
    15g butter, melted
    topping
    2 teaspoons Bundaberg White Sugar
    ½ teaspoon ground cinnamon

1. Preheat oven to 180oC. Grease and line base and sides of a 20cm springform pan with baking paper.

2. Using an electric mixer, beat butter and caster sugar for 2 minutes or until light and fluffy. Add eggs and vanilla and beat until combined. Stir in half the flour, then half the milk. Repeat with remaining flour and milk. Spoon mixture into prepared pan and level top. Place apple slices in a circular pattern on top of batter. Brush with melted butter.

3. Bake 50 minutes or until a skewer inserted in the centre of the cake removes clean.

4.  Combine sugar and cinnamon in a small bowl and sprinkle over cake. Remove cake from pan and place on a wire rack to cool completely.