Invisible apple cake

Ingredients

1. 1kg pink lady apples
2. 60g butter, chopped
3. 180ml (¾ cup) milk
4. 3 eggs
5. 140g (⅔ cup) caster sugar
6. 1 tsp vanilla extract
7. 100g (⅔ cup) plain flour
8. 1 tsp baking powder
9. 1 tsp ground cinnamon

Description

• Step 1

  Preheat oven to 180C/160C fan forced. Grease an 8cm-deep, 11 x 20cm (base size) loaf pan. Line with baking paper, extending the paper over the 2 long sides.

• Step 2

  Peel and core apples, then slice into very thin wedges.

• Step 3

  Place butter and milk in a microwave-safe bowl and heat for 1 minute. Stir until butter is melted.

• Step 4

  Whisk the eggs and caster sugar in a bowl for 1 minute or until well combined. Whisk in butter mixture and vanilla. Sift over flour, baking powder and cinnamon, then whisk to combine. Add apple and stir until well coated.

• Step 5

  Spoon the apple mixture into the prepared pan. Bake for 55 minutes or until the top is golden. Cover loosely with foil and bake for further 15 minutes or until the cake springs back when lightly touched. Cool cake in the pan for 30 minutes, before turning onto a wire rack to cool further. Slice and serve warm or at room temperature.