spiced apple cake
- ⅓ cup (75g) white (granulated) sugar
- 3 teaspoons cinnamon
- 3 red apples, cored and chopped
- 1¼ cups (185g) self-raising (self-rising) flour
- ¾ cup (185g) caster (superfine) sugar
- ¼ teaspoon ground nutmeg
- 2 eggs
- ¾ cup (180ml) milk
- 125g unsalted butter, melted
- 1 teaspoon vanilla extract
Preheat oven to 180°C (350°F).
Place the white sugar and 2 teaspoons of the cinnamon in a large bowl and mix to combine. Set aside 2 tablespoons of the cinnamon sugar. Add the apple to the large bowl and toss with the cinnamon sugar to combine.
Place the flour, caster sugar, nutmeg, eggs, milk, butter, vanilla and remaining cinnamon in a separate large bowl and whisk to combine.
Place half the apple mixture in the base of a lightly greased 20cm (8-cup-capacity) heavy-based ovenproof frying pan (skillet), pour over the batter and top with the remaining apple mixture.
Sprinkle with the reserved cinnamon sugar and cook for 30–35 minutes or until cooked when tested with a skewer. Serve. Serves 6–8
+ Place your skillets on top of a large baking tray before placing them in the oven. This will help catch any spills as the desserts cook and also make them easier to remove from the oven if using multiple skillets.
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