Ingredients
Fruit
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50g unsalted butter, melted
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¼ cup (55g) brown sugar
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1 medium apple, peeled and thinly sliced
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1 cup (125g) blackberries, frozen, thawed
Cake
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220g butter, softened
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½ cup (110g) caster sugar
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½ cup (110g) brown sugar
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2 tsp ground cinnamon
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3 large eggs, room temperature
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2 tsp Queen Vanilla Extract
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1 ½ cups (225g) self raising flour
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¾ cup (180ml) milk
Method - Fruit
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1
Preheat oven to 180°C (fan forced). Grease and line a 20cm round cake tin.
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2
Toss fruit in melted butter. Sprinkle brown sugar evenly over the base of the pan, then arrange the fruit on top in a tight, even layer.
Method - Cake
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1
In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and Vanilla Extract until light and fluffy - be patient as this will take about 5+ minutes. Add eggs one at a time and beat well after each addition.
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2
Add flour, cinnamon and milk, mixing until combined.
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3
Pour into prepared cake tin and bake for 60 minutes or until an inserted skewer comes out clean. Allow to cool for 15 minutes in the tin, before inverting onto a serving plate. Best served warm with a dollop of cream.
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