Name: Buttery apple cinnamon loaves
Cook time: 25 min
Total time: 25 min
Ingredients: 125 gram (4 ounces) butter, softened; 1 teaspoon vanilla extract; 3/4 cup (165g) caster (superfine) sugar; 2 eggs; 3/4 cup (110g) self-raising flour; 3/4 cup (110g) plain (all-purpose) flour; 1/3 cup (80ml) apple juice; 1 small red apple (130g); 1 1/2 tablespoon demerara sugar; 1/4 teaspoon ground cinnamon

Ingredients

125 gram (4 ounces) butter, softened

1 teaspoon vanilla extract

3/4 cup (165g) caster (superfine) sugar

2 eggs

3/4 cup (110g) self-raising flour

3/4 cup (110g) plain (all-purpose) flour

1/3 cup (80ml) apple juice

1 small red apple (130g)

1 1/2 tablespoon demerara sugar

1/4 teaspoon ground cinnamon

Method

1.Preheat oven to 180°C/350°F. Grease 8-hole (½-cup/125ml) petite loaf pan.

2.Beat butter, extract and caster sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in combined sifted flours and juice in 2 batches. Spread mixture into pan holes.

3.Cut unpeeled apple into quarters; remove core, slice thinly. Overlap apple slices on top of cakes. Combine demerara sugar and cinnamon in small bowl; sprinkle half the sugar mixture over cakes.

4.Bake cakes about 25 minutes. Turn cakes, top-side up, onto wire rack to cool. Sprinkle with remaining sugar mixture.

The cake mixture can also be cooked in ¾-cup/180ml texas muffin pans. Store cakes in an airtight container for up to 3 days. Suitable to freeze for up to 3 months.
Note

Woman's Weekly Food

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Ingredients

Method

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