I love an easy cake recipe. You know the ones where you just chuck everything into one bowl, mix and pour and you’re done? Yep this is it. This is a Donna Hay recipe and an absolute winner.
I have changed it a few times depending on the fruit I have in the house, and it always works. Any stone fruit, like apricot or peach, gives a delicious jam effect.
And the bonus is, for my fussy kids, who have different tastes, is that I can top one half with blueberries and the other with raspberries, and everyone is happy!
I bet you have most if not all of the ingredients in your pantry right now. So why not give it a go?
¾ cup (165g) caster sugar
125g butter, softened
½ cup (125 ml) milk
1 teaspoon vanilla extract
1 ½ cups (225g) self-raising flour
1 apple, cored and thinly sliced
¾ cup fresh or frozen berries
2 tablespoons demerara/raw sugar
Preheat oven to 180C /160C fan-forced. Grease and line the base of a 22cm springform tin. I used a loaf tin this time as that was the closest thing to reach!
Place flour, sugar, butter, vanilla, eggs and milk in the bowl of an electric mixer and beat until just combined.
Spoon the mixture into tin and.
Top with some of the berries, place the apple slices around the edge of the tin allowing them to overlap and place the remaining berries in the centre.
Sprinkle with raw/demerara sugar.
Bake for 45 minutes or until the cake is cooked when tested with a skewer.
Allow to cool in the tin (at least 20 minutes.)
Serve warm or at room temperature with ice cream.