INGREDIENTS

• 125 g butter
• 2/3 cup soft brown sugar
• 1 egg, lightly beaten
• 1 tsp vanilla essence
• 1 medium green apple, grated
• 1 cup plain flour
• 1 cup self-raising flour
• 2 tsp ground cinnamon
• 1/4 cup milk
• 1 medium green apple, extra
• 1/4 cup apricot jam

INSTRUCTIONS

1. Preheat oven to moderate 180°C . Brush a 21 x 14 x 7 cm loaf tin with oil or melted butter, line base and sides with baking paper. Using electric beaters, beat butter and sugar in a small bowl until they ate light and creamy. Add the beaten egg gradually, beating thoroughly after each addition. Add essence and mix well.

2 Transfer mixture to a large bowl; add grated apple. Using a metal spoon, fold in sifted dry ingredients alternately with milk, stir until just combined until mixture is smooth. Spoon into prepared tin, smooth surface.

3. Peel, core and thinly slice extra apple. Arrange slices on lop of cake mixture. Bake for 1 hour and 15 minutes or until a skewer comes out clean when inserted into centre of cake. Stand in cake tin 5 minutes then, using paper, lift out of tin and place on a wire rack to cool. Warm and sieve apricot jam, brush over top of cake.

Storage time – Will keep for two days in an airtight container. Not suitable for freezing.

Download Printable Classic Apple Loaf Cake Recipe (PDF)

https://drive.google.com/open?id=18x7aU3YlA1PysVm8B-Q6mesCsCwaqQqx