|145 g||brown sugar|
|3||eggs — extra-large|
|280 g||flour — self-raising|
|5 ml||bicarbonate of soda|
|385 g||pie apples — tinned|
|50 g||flour — cake|
|50 g||castor sugar|
|25 g||desiccated coconut|
|5 ml||cinnamon — ground|
Preheat the oven to 180°C.
Cream butter and sugar together well. Add the eggs, one at a time, beating well after each addition.
Sift the flour and bicarbonate of soda together and add, alternately with the buttermilk, to the creamed mixture. Spoon half the batter into a greased 23cm loose-bottomed round spring-form pan. Layer the apples on the top and cover with the remaining batter.
Combine all the ingredients and sprinkle over the top of the cake.
Bake in a preheated oven at 180 degrees Celsius for 40-50 minutes, or until the cake is done. Cool slightly in the pan and then remove carefully and place on a serving plate. Dust with icing sugar before serving.
Recipe reprinted with permission of Snap, Sizzle and Cook. To see more recipes, please click here.
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