4 oz. butter, softened
1 cup sugar
2 eggs, beaten
2 cups self raising flour, sifted
1 teas. vanilla essence
4 tablespoons milk
2 apples, peeled and thinly sliced
nutmeg and cinnamon
Cream butter and sugar together,
add the beaten eggs and vanilla and mix well.
Stir in the sifted flour alternately with the milk.
Pour mixture into a greased and lined 20cm round tin.
Arrange the sliced apple around the top of the cake
and sprinkle with nutmeg and cinnamon.
Bake in a moderate oven 160°c for about 35-40 minutes
or until a skewer comes out clean.
This Apple Tea Cake is best served with butter and, of course, tea or coffee. One of my mother’s recipes, it is an old family favourite and can be baked as two tea cakes by using smaller cake tins. Alternately, the mixture could be halved for a small afternoon tea cake.1 comment