Miss Sallies Apple Cake
This cake is a standard cake I can make which I usually
change the fruit depending on what fruit I have at hand, sometimes apple, pear,
pineapple. You can also make this and upside down cake, if you desire.
200g butter, at room temperature, plus extra for cake tin
200g raw sugar
2 tsp vanilla essence
3 eggs, at room temperature
100g SR flour
100g Plain flour
½ tsp baking powder
2 Granny Smith apple, cored, thickly sliced
Maple syrup, decoration
Preheat oven to 180C.
Brush a round 20cm (base measurement) cake tin with melted butter to lightly grease.
Line the base with non-stick baking paper or dust with flour.
Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and
Add the eggs, 1 at a time, beating well after each addition.
Using a large metal spoon to fold in the combined flour, baking powder and the milk until
Spoon into the prepared cake tin.
Use the back of the spoon to smooth the surface ensure there is a little hallow in the
middle as this allows the cake to rise more even during cooking.
Arrange the sliced apple on top.
Bake in oven for 1 hour 10 minutes or until a skewer inserted into the centre comes out
Set aside in the cake tin for 10 minutes before transferring to a wire rack to cool slightly.
You could lightly drizzle some maple syrup or honey over the apple
Serve cake warm or at room temperature, some custard or cream.