Baby Mac's super-simple sticky apple and cinnamon tea cake is a must this winter. Serve with a hot cuppa – you're in for a treat!
1 cup brown sugar
130 g butter, softened
2 tsp vanilla extract
3 cups self-raising flour
1 ½ cups milk
10 small apples, peeled, roughly chopped
½ cup caster sugar
1 tsp cinnamon
- Preheat your oven to 180°C, then start with your apple topping. Place the chopped apples into a saucepan with the sugar, cinnamon and water, and let simmer for 5 mins or so until the apples have softened. Set aside.
- Cream the brown sugar and butter in an electric mixer (or by hand) until light and fluffy.
- Preheat and line a deep 22cm cake tin with baking paper. Then, add in the eggs, vanilla, flour and milk and mix well to combine. Pour into the cake tin.
- Top the batter with the apple pieces, trying to leave as much liquid behind as you can, and set leftover liquid aside for later.
- Place into the hot oven for 45-55 mins. The fruit on top will slow down the cooking speed, but you will know it is cooked when a skewer inserted into the centre comes out clean. Cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
- When the cake has cooled, poke holes all over the top with a skewer. Using the juices from the cooked apples, pour the syrup over the cake and let it soak in. This will also give the cake a lovely glaze.
- Serve immediately and enjoy!