Prep 20 mins
Cook 30 mins
Tasmania has long been known as the "Apple Isle" not only because of its shape but because apples were once a major export. Give this apple recipe a try!
- 1⁄2 cup butter
- 1⁄2 cup sugar
- 1 egg
- 1⁄2 cup self-raising flour
- 1⁄2 cup plain flour
- stewed apple
- Cream butter and sugar together thoroughly. Add egg and both kinds of flour and mix well.
- Line the bottom of an 8" x 8" pan with half the mixture.
- Add a layer of stewed apples and sprinkle with cinnamon.
- Roll out remainder of dough mixture and cover the apples.
- Cook slowly until golden brown.
I made as directed plus I also greased the 8x8 pan and sifted the flours and baked for 25 minutes at 170C in a fan forced oven and it was perfectly cooked. For the apple I used my recipe of Apple Pie Filling using 6 granny smiths with a weight of 1K which with the cake filling worked out well for the diabetics (not too much sugar) and served with a store bought custard. I was worried that there was not going to be enough cake for the apple as it seemed such a thin layer on the bottom and I was having a real hard time spreading it over the top to make sure the apple was covered but then again my apple was still warm from having been freshly made and I think even helped me in spreading it over the apple as it was melting it slightly. Thank you Sage for a recipe that will be repeated.
the cake turned out very nice. thanks for the great recipe! love it!
Another winner from you Sage!! This was really easy to put together, looked and tasted great!! I poached six peeled, cut and cored granny smiths in a sugar/water mix for the stewed apples. The dough mix would probably be easier to handle if it was chilled for 1/2 hour or so after mixing as it broke apart a bit. A very forgiving recipe as the cake looked sublime even though I'd patched it in places. Delicious with whipped cream and/or ice cream!!