|145 g||brown sugar|
|3||eggs — extra-large|
|280 g||flour — self-raising|
|5 ml||Robertson's bicarbonate of soda|
|250 ml||LANCEWOOD® Buttermilk|
|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.
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.