Golden Apple Cake

Recipe thanks to Michelle Crawford

Preheat oven to 200C Grease and line a 20cm spring-form cake tin


Golden Apple Cake

5 apples (about 1kg), a mix of Fuji, Pink Lady and Gala
70g self-raising flour
70g sugar
½ tsp salt
½ tsp vanilla extract
2 large eggs, lightly beaten
2 tbs vegetable oil
80ml milk

For the golden topping

60g sugar
1 large egg, lightly beaten
40g unsalted butter, melted


Core the apples and cut into thin wedges. In a large bowl, combine the flour, sugar and salt and whisk to blend. Add the vanilla, eggs, oil and milk, and stir until combined. Add the apples and mix so the apples are covered with the batter. Pour the batter into the prepared cake tin and bake for 20 minutes or until the top is firm and just starting to colour.

Meanwhile make the golden topping by mixing the ingredients until smooth.

Remove the cake from oven and pour over the topping mixture and return to the oven for another 15 minutes or until golden brown. Allow the cake to cool for 15 minutes and then run a spatula around the edges of the cake and remove from the tin. Serve at room temperature, with ice -cream if you like.