With minimum fuss, this reliable and dependable delicious cake is one to share with a friend or ‘good’ neighbour and of course perfect with your favourite Madura brew.
- 65g butter, softened
- 2/3 cup caster sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup self-raising flour, sifted
- 1/3 cup milk
- 2 small granny smith apples, cored and thinly sliced
What you need for the topping
- Melt 20g of butter in a small bowl.
- Add 1 teaspoon of ground cinnamon and 1 tablespoon of caster sugar to the bowl.
- Mix the ingredients together to form a cinnamon sugar mixture.
- Serve the cinnamon sugar mixture with blueberries.
- Preheat oven to 160 C fan-forced.
- Grease a deep, 20cm round, removable base (spring form) cake tin and line the base with baking paper.
- Using an electric mixer, beat/cream butter, sugar, egg and vanilla together for approximately 5 minutes until very light and fluffy.
- Using a wooden spoon, gently stir in sifted flour and milk - spoon mixture into prepared cake tin.
- Arrange apple slices on top.
- Bake for 25 to 30 minutes or until a skewer inserted in the centre comes out clean.
- Stand in tin for 5 minutes, before removing to a cooling rack.
- Combine cinnamon and sugar in a bowl.
- Brush hot cake with butter.
- Sprinkle with cinnamon mixture, blueberries and serve warm.
- Best eaten with a friend on the day it is baked!