This classic teacake recipe deserves a spot in every baker's cookbook.
- 80g unsalted butter, chopped, at room temperature.
- 100g (1/2 cup) caster sugar.
- 1 egg.
- 1 tsp vanilla extract.
- 225g (1 1/2 cups) self-raising flour.
- 2 small pink lady apples, peeled, cored, coarsely grated.
- 125ml (1/2 cup) milk.
- 1 tbsp caster sugar.
- 1/2 tsp ground cinnamon.
- 20g unsalted butter, melted.
- 4 Method Steps.
Preheat the oven to 180C/160C fan forced. Grease the base of a round 20cm cake pan and line with baking paper.
Use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Add the egg and vanilla and beat until well combined. Use a large metal spoon to fold in the flour, apple and milk until well combined. Spoon into the lined pan. Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes.
Meanwhile, make the glaze, combine the sugar and cinnamon in a small bowl.
Brush the melted butter over the hot cake and then sprinkle with the sugar mixture.
This recipe is courtesy of taste.com.au - Click Here to see original recipe.