Traditional Apple Cinnamon Tea Cake adapted from Day to Day Cookery, revised edition (1985) by I M Downes 90 grams unsalted butter, cubed (about a tablespoon less than a stick) 1/3 cup castor sugar or sugar 1 teaspoon pure vanilla extract 2 large eggs 1 1/4 cups plain flour 2 1/2 teaspoons baking powder 1/2 cup full-fat milk, I used skim 1 green apple, I used a mcintosh 2 teaspoons ground cinammon 1 tablespoon sugar Grease and line an 18-centimetre circular cake pan (about 7 inches) with grease-proof paper. You could also use a 20-centimetre (8-inch) pan, but I wouldn’t go any wider than that, because the resulting cake will become too thin. Preheat your oven to 180° C (350° F) and place a rack at mid-height. Make sure that your ingredients are at room temperature. In a large bowl, beat together the butter and sugar until creamy and lightened in colour. Add the eggs and vanilla, beating again until well incorporated. Sift together the flour and baking powder. Add half of the flour to the egg mixture, then beat in the milk. Mix in the remaining flour, gently, until the mixture just comes together as a thick batter. Spoon into the cake pan and smooth the top with a spatula. Peel the apple and slice very thinly into discs. Overlap the discs over the top of the cake batter, then dust with the cinnamon and sprinkle with the sugar. Place in the oven and bake for approximately 25 minutes, or until a skewer inserted into the middle of the cake comes out cleanly (or with only some moist crumbs clinging to it). Allow the cake to cool to room temperature before inverting onto a plate and serving. Mine took about 40 minutes to cook but I live in a high elevation. Check after 25 minutes. Serves 6.
Posted on: Wed, 16 Oct 2013 22:31:19 +0000
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