3/4 c Sugar
60g Butter
1 egg
1 1/2 c SR flour
3/4 c Milk
2 apples
Extra sugar and cinnamon for top
Prepare oven 190c.
Grease 2x16 1/2 cm tins or slab tin 27cm x 18cm (I use plain old cake tins).
Cream butter and sugar.
Add egg and beat well.
Fold in sifted flour and milk alternately, blending all carefully.
Pour into tins.Peel, core and thinly slice apples.
Arrange slices in overlapping circle at edge of cake.
Sprinkle with sugar and cinnamon.
Bake 25-30 minutes (cake should come away from tin).
Cool in tin a few minutes then turn onto cake cooler, making sure the top of the cake is up.
Recipe can also be used in muffin tins.
Freezes well, I bag up cooled slices for school lunches.
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