Recipe

Buttery apple cinnamon loaves

Fill your house with the irresistible scent of apple and cinnamon with these divine little loaves.

Mar 31, 2010 1:00pm
  • 25 mins cooking
  • Makes 8 Item
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Ingredients

Buttery apple cinnamon loaves
  • 125 gram (4 ounces) butter, softened
  • 1 teaspoon vanilla extract
  • 3/4 cup (165g) caster (superfine) sugar
  • 2 eggs
  • 3/4 cup (110g) self-raising flour
  • 3/4 cup (110g) plain (all-purpose) flour
  • 1/3 cup (80ml) apple juice
  • 1 small red apple (130g)
  • 1 1/2 tablespoon demerara sugar
  • 1/4 teaspoon ground cinnamon

Method

Buttery apple cinnamon loaves
  • 1
    Preheat oven to 180°C/350°F. Grease 8-hole (½-cup/125ml) petite loaf pan.
  • 2
    Beat butter, extract and caster sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in combined sifted flours and juice in 2 batches. Spread mixture into pan holes.
  • 3
    Cut unpeeled apple into quarters; remove core, slice thinly. Overlap apple slices on top of cakes. Combine demerara sugar and cinnamon in small bowl; sprinkle half the sugar mixture over cakes.
  • 4
    Bake cakes about 25 minutes. Turn cakes, top-side up, onto wire rack to cool. Sprinkle with remaining sugar mixture.

Notes

The cake mixture can also be cooked in ¾-cup/180ml texas muffin pans. Store cakes in an airtight container for up to 3 days. Suitable to freeze for up to 3 months.

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