RECIPE AND PHOTO SUBMITTED BY Amanda Layton
Apple Buttermilk Cake
150g Butter/Margarine (roughly 5.5oz),
3/4 cup firmly packed brown sugar,
2 eggs (I always use 3),
2 cups Self Raising Flour,
1/2 cup Buttermilk,
2 large apples peeled and sliced thinly (4 if you want to put a layer in the middle of the cake),
2 – 3 tablespoons butter extra (melted),
2 tablespoons brown sugar extra,
1 tablespoon golden syrup (maple syrup if you cant get the other)
Preheat oven to 180c (or moderate heat in farienheit)
Grease a 9 inch square cake tin (or line with baking paper).
Leave butter out to soften a little. Beat butter and sugar in bowl until light and fluffy.
Add eggs 1 at a time, beating until just combined between additions.
Stir in flour and buttermilk in two lots. (I beat it and not stir).
Add mixture to prepared pan (you can add half and put a layer of apples in the middle if you wish, then add other half of mixture on top).
Top the mixture with sliced apples, overlap slightly if you have enough apple.
Brush the apple with the extra butter and sprinkle with the extra sugar.
Bake for 45 minutes. Stand cake in pan for 10 minutes before lifting/turning out of the cake tin. Turn back right side up.
Brush apples with syrup (If desired).
This recipe is great served cold with a cuppa (cup of coffee/tea) shared with friends. It is also good as a dessert served hot with ice-cream, custard or cream.
Enjoy…
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