Apple Slice by Yvonne O’Neill
Preheat oven to 180ºC. Line the base and sides of a 30x20cm slice tin with baking paper making sure the paper extends up the sides of the tin. Combine 1 x 340gm packet butter cake mix with 100gms of melted butter & press into prepared tin. (Do not follow instructions on the cake mix packet.)
Bake about 15 mins or until lightly browned. Remove from oven but leave oven on.
Cool base slightly then spread 1 x 425gm can pie apples over base.
Beat 1 x 300-400 tub of sour cream, 2 lightly beaten eggs until smooth. Optional: 2 tbsp grated lemon zest.
Pour mixture over apples and bake 30 mins or until topping has set. Sprinkle with cinnamon.
Allow to cool then refrigerate until cold and cut into squares.
Variations: Add ½ cup sultanas or 1 cup desiccated coconut to the cake mix along with 25gms extra butter
Lumberjack Cake
Combine 2 medium apples, 185gms dates, 1tsp bi-carb of soda, and 1 cup boiling water – cool til lukewarm.
Cream 125gms butter and 1 cup sugar
Add 1 egg and 1 tsp vanilla
Sift 1 ½ cups plain flour and ½ tsp salt and beat in alternatively with fruit mixture.
Use deep paper lined square tin.
Bake 1 hour 10 mins.
Topping
Combine in a saucepan 60gms butter, ½ cup packed brown sugar, 1/3 cup milk and 60gms coconut.
Stir over low heat until butter and sugar have melted then pour over cake and cook a further 20 mins.
Apple Cake
Beat 115gms butter and 85gms sugar then add 225gms SR flour
Add 225gms peeled, cored & chopped cooking apples & work together into a soft dough with a little milk and form into a round flat cake about a 3cm thick.
Bake on a greased tin in a moderately hot oven for about 20 mins.
Try it hot!