- 170g butter
- 350g caster sugar
- 2 tsp vanilla
- 2 large free range eggs
- 380g flour
- 3 tsp baking powder
- 1 tsp cinnamon
- 1tsp salt
- 1 cup milk
- 3 baby apples, peeled and sliced thinly
- 1tsp granulated sugar, for sprinkling on sliced apples
- 1/2tsp cinnamon, for sprinkling on sliced apples
For the syrup:
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 stick cinnamon
Preheat the oven to 180°C. Beat together the butter and caster sugar until light and creamy, then add the vanilla. Add the eggs one at a time, beating well after each addition.
Sift all the dry ingredients and halve, combine with the egg mix, add the milk and gently beat in the remaining dry ingredients.
Pour the mixture into a 22cm round, loose-bottomed spring-form baking tin, greased and lined with baking paper.
Peel and slice the apples 3mm thick laterally, arrange around the top of the cake, and sprinkle with the sugar and cinnamon.
Bake the cake for 10 min at 180°C, turn the temp down to 150°C and continue to bake for another 40-50 min.
During the cake’s final 20 min of baking, make the syrup: place the sugar, water and cinnamon stick in a saucepan over a gentle heat, slowly bringing to the boil so that the sugar dissolves, remove from the heat and set aside.
As soon as the cake comes out of the oven, pour over the syrup and leave to soak in. Once the syrup has soaked in completely, remove the cake from the baking tin.
Gewurztraminer complements this dish.
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Recipe Diane Heierli • Photography C&D Heierli