Apple Cinnamon Cake




30 mins


45 mins


2 eggs

1/2 cupbrown sugar

1 tsp.vanilla essence

125g butter, chopped

1/2 cup plain flour

1/4 tsp.salt

4 red apples, peeled and sliced

3/4 cup Maxigenes Full cream milk (premade)

2 tsp.ground cinnamon

1 cup self-raising flour


Preheat oven to 180°C. Grease a 20x30cm cake tin and line with baking paper.

Using an electric mixer, beat the butter, sugar and vanilla until pale and creamy. Add the eggs one at a time, beating well after each addition.

Sift flours together then add to the butter mixture with the cinnamon, salt and milk. Fold them until combined.

Spread batter into the prepared cake tin and spread apple slices on top of the batter, pressing down gently.

Bake in the preheated oven for 40-45 minutes or until a skewer inserted in the centre comes out clean. Leave the cake to cool on a wire rack.

Serve warm or at room temperature with cream or a sprinkling of icing sugar.