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Cinnamon and apple pie

This recipe is part of the Monday Morning Cooking Club's collection of wonderful recipes in our first book of the same name. It comes from Maxine, one of many special home cooks whose treasured family recipes have been shared with us and now are preserved for future generations. This is a unique "apple pie" with a cake topping made with oil, which sits on top of layered thinly sliced and spiced apple. Perfect for afternoon tea with a dollop of cream and a cup of tea. Check out www.mondaymorningcookingclub.com.au for more info about our project!

Recipe posted by

Ingredients

  • 6–8 granny smith apples, peeled and sliced
  • 11/2 tablespoons cinnamon sugar
  • 3 eggs
  • 345 g (11/2 cups) caster sugar
  • 375 ml (11/2 cups) light olive oil or vegetable oil
  • 3 teaspoons vanilla extract
  • 225 g (11/2 cups) plain flour
  • extra cinnamon sugar, for sprinkling

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    Method

    Serves: 10

     

  • Preheat the oven to 180°C. 
  • Grease and line the base and side of a 26 cm springform tin.
  • Layer the apple slices in the 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.

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    Comments

    • what is cinamon sugar and how do I measure 11/2 teaspoons for Apple Pie receipe.

      Posted by juangi12 on 2nd Nov 2011 at 10.57

    • I made this this afternoon. It was delish. Quite easy to make and not as time consuming as making a more traditional apple pie from scratch. I made a few small changes, I made my own cinnamon sugar using one part ground cinnamon to two-three parts white sugar instead of ready made cinnamon sugar and I was quite generous when sprinkling the apples with it. I also used 1.5 tablespoons of vanilla (because I had to use essence) in the batter and sprinkled more of my own cinnamon sugar as well as brown sugar on the top of the cake. This made the top darker, crispier and added to the flavour. Next time I make it though I will use one or two more apples (I used 6 this time) and while everyone else liked it I thought more apples were needed. I am also curious to try this using half Granny Smith apples and half Royal Gala/Pink Lady apples. All in all though - this was a great recipe and the cooking time was perfect.

      Posted by harriet_sparrow on 4th Nov 2011 at 8.38

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