Apple Teacake

Name: Apple Teacake
Ingredients: 8 tbsp (1 stick) butter, at room temperature, chopped; 3/4 cup granulated sugar; 2 tsp vanilla extract; 2 None eggs; 2 1/2 cups self-rising flour; 1 tsp ground ginger; 1/2 cup milk; 1 1/2 cups canned apple pie filling; 1/2 cup heavy cream, whipped; 1 tbsp butter, melted; None None Powdered sugar, to dust

11 ingredients

5 steps

Ingredients

8 tbsp (1 stick) butter, at room temperature, chopped
3/4 cup granulated sugar
2 tsp vanilla extract
2 None eggs
2 1/2 cups self-rising flour
1 tsp ground ginger
1/2 cup milk
1 1/2 cups canned apple pie filling
1/2 cup heavy cream, whipped
1 tbsp butter, melted
None None Powdered sugar, to dust

Directions

1

Preheat the oven to 350°F. Lightly grease and line a deep 8-inch round cake pan with parchment paper.
2

Beat butter, sugar and vanilla in large bowl with an electric mixer until pale and creamy. Add eggs one at time, beating well after each addition.
3

Sift flour and ginger together. Fold into batter alternately with milk, beginning and ending with flour. Mash half the apple pie filling and fold into batter. Spoon into prepared pan.
4

Bake 45-50 mins, until lightly golden and toothpick inserted into center comes out clean. Brush with melted butter. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
5

Split cake in half. Spread bottom half with whipped cream. Top with remaining apple pie filling and replace top half of cake. Dust with powdered sugar to serve.