SWEET LOAVES

Love at first slice – perfect for a sweet indulgence or afternoon tea

- Photographer: Alicia Taylor. Stylist: Annette Forrest. Photo chef: Mel Burge. Recipe development: Karen Buckley.

APPLE CINNAMON TEACAKE

SERVES 8-10

PREP 20 MINS

COOK 1 HOUR 10 MINS

• 150g butter, softened

• 1 cup caster sugar

• 2 tsp vanilla extract

• 2 eggs

• 2 cups self-raising flour

• 2/3 cup milk

• 2 large red apples, thinly sliced

• ½ tsp cinnamon sugar

• spreadable butter, to serve

1 Grease a 13cm x 24cm x 6.5cm loaf pan. Line base and long sides with baking paper, extending paper 2cm above pan edges.

2 Beat butter, sugar and vanilla in small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.

3 Add sifted flour and milk, in two batches, stirring until combined. Spoon into prepared pan. Smooth over top. Arrange apple slices over mixture. Sprinkle with cinnamon sugar.

4 Cook in a 160°C preheated oven for 1 hour, 10 mins until a skewer inserted into centre comes out clean. Stand in pan for 5 mins. Invert onto a wire rack to cool.

5 Serve warm or cold with spreadable butter.