Prep 20 mins
Cook 1 hr
This is a really old family favourite that my mum often made. Now I make it! It's OK with tinned pie apples (but home cooked are best), it's good over stewed apricots, peaches, nectarines, quinces, and it's nice to mix stewed rhubarb in with the apple when it's available.
- Place apples, sugar, water and cloves in a saucepan, cook until tender.
- Place in a greased casserole dish.
- Keep hot.
- cream butter and castor sugar, add egg.
- Sift in the flour and milk alternately.
- Pour the batter over the apples.
- Bake in a moderate oven for 35-45 minutes.
- Serve with cream, ice cream, custard-or all of them!
I made this for dessert the other night. Cake top was light and fluffy. Served it with whipped topping. Very good!
We had this for breakfast with organic unhomoginised yogurt! It was good, not too sweet. I cheated by using what I had on hand which was a gluten, corn, soy free pancake mix for the flour, organic Fuji and Gala apples, organic coconut sugar, clarified organic sea salted butter, organic, free range egg, more yogurt mixed with water instead of milk. DD1 (5 years old) says can we make a cake bottom now because the top was good. Made for Aussie Swap.
WOW! This is great and fast!
I heated the apples in the microwafe. In the meanwhile I prepared the cake top and then direcltly in the oven.
Fast, not too sweet and super yummy!
The new, great and big tip for me were the cloves! I never used them in this way and I can say that this fits perfect with apples. My DD said this is a genial recipe.
We had this without ice cream or curd it tastes already perfect and I did not want to add more calories to the meal.