Serving Size
Makes 8
Cook Time
25 minutes
WHAT YOU NEED
125g butter, softened
1 tsp vanilla extract
¾ cup caster sugar
2 eggs
¾ cup self-raising flour
¾ cup plain (all-purpose) flour
1/3 cup apple juice
1 small red apple (130g)
1½ tbsp demerara sugar
¼ tsp ground cinnamon
WHAT TO DO
Preheat oven to 180°C/350°F. Grease eight-hole (½ cup/125ml) petite loaf pans.
Beat butter, extract and caster sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in combined sifted flours and juice in two batches. Spread mixture into pan holes.
Cut unpeeled apple into quarters; remove core, slice thinly. Overlap apple slices on top of cakes. Combine demerara sugar and cinnamon in small bowl; sprinkle half the sugar mixture over cakes.
Bake cakes about 25 minutes. Turn cakes, top-side up, onto wire rack to cool. Sprinkle with remaining sugar mixture.
Find this recipe and others in The Australian Women’s Weekly Baking Day, ACP Books, RRP $39.95
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