We’ve had my Mum and Nan visiting this weekend and since I’m a semi single parent at the moment (Scott is out of action after falling off his bike and breaking his collar bone), I took the opportunity to get some baking done whilst I had live in babysitters.
I’d been eyeing off this recipe for awhile, and since we had a bowl full of apples and I’d stocked up on frozen berries through the week, the timing was perfect to give it a go. It made a great Sunday afternoon snack/dessert. We ate it warm from the oven, it would be great with ice cream or custard – unfortunately I didn’t have either.
I was impressed with how quickly the cake batter came together, and we all agreed it was a very light cake and the texture reminded us of a tea cake packed with fruity goodness. I was pretty generous with the apples and blueberries and I was happy that the majority of fruit stayed on top of the cake, with a few lovely bits sinking in.
This is another great Donna Hay recipe, this time from her book – Fast Fresh and Simple.
You could substitute with any fruit you had. We’ve got a ton of strawberries in the fridge, so I’m thinking of trying a combination of strawberry and blueberry next.
1 1/2 cup self raising flour – sifted
3/4 cup castor sugar
125g butter – softened
1 teaspoon vanilla extract
1/2 cup milk
1 apple, cored & thinly sliced (I used royal gala apples and didn’t peel them)
3/4 cup frozen or fresh blueberries
2 tablespoons demerara sugar
- Preheat oven to 160 degrees
- Place flour, sugar, butter, vanilla, eggs and milk in the bowl of an electric mixer and beat until just combined.
- Spoon mixture into a greased 22cm springform tin lined with non stick baking paper.
- Top with apple slices and blueberries and sprinkle over sugar.
- Bake for 45 minutes or until cake is cooked (I found it took an hour in my oven)