This recipe comes from the Sydney kitchen of Maxine Pacanowski and was first published in Monday Morning Cooking Club - the food, stories, the sisterhood.
To make cinnamon sugar, combine 1 tbsp of ground cinnamon with 200g caster sugar.
Preparation: 20 minutes
Cooking: 1 hour 20 minutes
● 6–8 Granny Smith apples, peeled and sliced
● 1½ tbsp cinnamon sugar
● 3 eggs
● 345g caster sugar
● 375ml light olive or vegetable oil
● 3 tsp vanilla extract
● 225g plain flour
● Extra cinnamon sugar, for sprinkling
● Preheat oven to 180°C. Grease and line the base and side of a 26 cm springform tin.
● Layer the apple slices in the prepared tin so they come about two-thirds of the way up the side.
● Sprinkle the cinnamon sugar over the apples.
● Make a batter by beating the eggs and sugar until light and fluffy. Add the oil and vanilla and beat well, then stir in the flour.
● Spoon the batter on top of the cinnamon-covered apples and sprinkle with extra cinnamon sugar if desired.
● Bake for 1 hour 20 minutes, or until a skewer comes out clean when inserted into the cake. Cool in the tin.
● Serve warm with cream or ice cream.
Maxine Pacanowski, Lisa Goldberg and Yvonne Fink's recipes are adapted from Monday Morning Cooking Club books - The food, the stories, the sisterhood and The Feast Goes On, both Harper Collins