This Apple and Cinnamon Tea Cake from Donna Hay's Modern Classic Book 2 is fast becoming my favourite cake for it's not very heavy and it's filled with apples, lots of them! The slight tang of the apples sort of like cancel off the buttery cake mixture. I really really like them so much that I've baked them many times over. Glad that all the guinea pigs liked them too!
Apple and Cinnamon Tea Cake
185g butter, softened
1/2 teaspoon ground cinnamon
2/3 cup caster sugar
1 1/2 cups plain flour
1/2 teaspoon baking powder
1/3 cup milk
4 small green apples, peeled, halved and cored
1 teaspoon sugar
1/4 teaspoon ground cinnamon
1/4 cup apricot jam, warmed
Preheat the oven to 160C. Line base of a 22cm (9in) springform pan with non-stick baking paper.
Place the butter, cinnamon and sugar in a bowl and beat until light and creamy with electric mixer. Gradually add the eggs and beat well. Sift flour and baking powder over butter mixture and stir in milk until combined. Spoon the mixture into the pan.
To make the topping, cut a row of deep slits in each apple half and arrange over the top of the cake mixture. Press apples into the batter but not until all the way down, otherwise the batter will cover the apples. Combine the sugar and cinnamon and sprinkle over the apples. Bake for 50 minutes. Remove from the oven and brush the cake with the warm jam. Then return the cake to the oven for 10 minutes or until cooked when tested with a skewer.
Ref: Donna Hay, Modern Classics Book 2
Note: I've used strawberry jam instead since I did not have apricot jam on hand. Worked as well.