The approaching Christmas season seems like a great time to share this offering from “Recipes from Robinvale – A Cookbook of Recipes Shared”. It might appeal as a lighter cake option for a hot Christmas season!
CAKE INGREDIENTS
- 4 oz (120g) butter
- 1 teaspoon vanilla
- 1/2 cup plain flour
- 1/2 cup milk
- 3/4 cup sugar
- 1 cup SR flour
- a pinch of salt
TOPPING
- 1 large cooking apple
- 1 teaspoon cinnamon
- 2/3 cup plain flour
- 1 tablespoon brandy
- 1 oz butter
- 1/4 cup sugar
- 1/4 cup chopped blanched almonds
TOPPING METHOD: Peel and core apple. slice thinly. Combine apple, brandy, 1 teaspoon of the sugar, 1/2 teaspoon of cinnamon and let stand 10 minutes. To make crumb topping, combine sifted flour, remaining sugar and extra cinnamon and nuts. Rub in until mixture is crumbly.
CAKE METHOD: Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Sift dry ingredients, add alternately with milk. Pour into greased 7″ round cake tin. Arrange prepared apple slices over cake. Spoon over 1/2 teaspoon of cinnamon from topping ingredients. Sprinkle with crumb mixture as prepared in TOPPING. Bake 40-50 minutes in a moderate oven (350F, 180C).