Apple & Cinnamon Tea Cake

*Apple & Cinnamon Tea Cake*
Makes one 9 inch cake, serving 8 to 10

A deliciously moist cake, filled with lovely apples and cinnamon flavours.   Serve warm with softly whipped double cream for a real treat!

185g of unsalted butter, softened (3/4 cup)
1/2 tsp ground cinnamon
126g of golden caster sugar (2/3 cup)
3 large free range eggs, lightly beaten
150g of plain flour (1 1/2 cups)
1/2 tsp baking powder
pinch salt
78ml of whole milk (1/3 cup)

To top:
4 small Granny Smith Apples, peeled, halved and cored
1 tsp caster sugar
1/4 tsp ground cinnamon

To finish:
a heaped dessertspoon of apricot jam, gently warmed (about 1/4 cup)

To serve:
Softly whipped double cream

Preheat the oven to 170*C/325*F/ gas mark 3.  Butter a 9 inch round spring form cake tin.   Line the bottom with baking paper.  Butter the paper.  Set aside.

Cream together the butter, cinnamon and sugar until light and fluffy.   Beat in the eggs, a bit at a time, mixing well after each addition.  Sift together the flour, baking powder and salt.   Add to the creamed mixture, alternately with the milk.  Spread the batter in the prepared pan.  Cut little slits in the apples almost all the way through working from the rounded top down, taking care to leave them intact on the flat side.  Place the apple halves evenly spaced around the cake on top of the batter.  Stir together the sugar and cinnamon.  Sprinkle evenly over top.

Bake for 50 minutes.  Remove from the oven.  Gently brush with the apricot jam.   Return to the oven and bake for a further 10 minutes, or until the cake tests done when a toothpick inserted in the centre comes out clean.

Serve warm, cut into wedges along with some softly whipped double cream.
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