This classic teacake recipe deserves a spot in every baker’s cookbook.
Ingredients
– 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.
Cinnamon topping
– 1 tbsp caster sugar.
– 1/2 tsp ground cinnamon.
– 20g unsalted butter, melted.
– 4 Method Steps.
Step 1
Preheat the oven to 180C/160C fan forced. Grease the base of a round 20cm cake pan and line with baking paper.
Step 2
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.
Step 3
Meanwhile, make the glaze, combine the sugar and cinnamon in a small bowl.
Step 4
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.