SPICED APPLE CAKE.
The time has finally come to kiss winter goodbye. Cold weather and gloomy days you will not be missed. What will be missed though is the warming puddings, slow cooker meals, creamy soups, decadent desserts and all the comfort (calories) these glorious winter foods bring.
To send off winter why not cook up one last magical one bowl/dish/pan/pot wonder. For an easy dessert idea, I’d suggest using up any sad looking apples sitting in the fruit bowl and create a delicious spiced apple cake. This fruity and cinnamon spiced cake is more like a pie without the pastry making it super quick to cook and even easier to eat straight from the oven. Or the bowl/dish/pan/pot/tray. To give it that extra level of comfort top it off with a dollop of ice-cream and a good ol’ drizzle of maple syrup.
¹⁄³ cup (75g) white (granulated) sugar
3 teaspoons cinnamon
3 red apples, cored and chopped
1¼ cups (185g) self-raising (self-rising) flour
¾ cup (185g) caster (superfine) sugar
¼ teaspoon ground nutmeg
¾ cup (180ml) milk
125g unsalted butter, melted
1 teaspoon vanilla extract
Preheat oven to 180°C (350°F). Place the white sugar and 2 teaspoons of the cinnamon in a large bowl and mix to combine. Set aside 2 tablespoons of the cinnamon sugar. Add chopped the apple to the large bowl and toss with the cinnamon sugar to combine. Place the flour, caster sugar, nutmeg, eggs, milk, butter, vanilla and remaining cinnamon in a separate large bowl and whisk to combine. Place half the apple mixture in the base of a lightly greased 20cm (8-cup-capacity) heavy-based ovenproof frying pan (skillet), pour over the batter and top with the remaining apple mixture. Sprinkle with the reserved cinnamon sugar and cook for 30–35 minutes or until cooked when tested with a skewer. Serves 6–8.