Tea with my cake

Teacakes are great because they're not as heavy as cake. Hence, they makes a fabulous treats for morning teas, afternoon teas, even for supper. I decided to turn the unsually plain and simple teacakes into something more elegant for a church function.
This apple custard teacakes looks complicated, but it's actually very easy to bake, in fact, the hardest thing is to keep me from having one after another. They taste sensational!!


Apple Custard Teacake

Ingrediants:

• 150g butter, softend
• 3/4 cup caster sugar
• 1 tsp vanilla extract
• 2 eggs
• 2 1/2 cups SR flour
• 1 tsp cinnamons
  
• 1 1/2 cups milk
• Tinned Apple
• Vanilla Custard
• 1/4 cup desiccated coconut

Method:

1. Preheat oven to 170 degree celcius. Grease and line a 22cm square cake pan with baking paper.
2. Using electrci mixer, cream butter, sugar and vanilla extract in a large bowl until pale and creamy. Add eggs, one at a time beating well after each addition.
   
3. Sift flour and cinnamons together. Gently fold flour and milk alternatively into the eggs and butter mixture until just combine. Take care not to over mix or else the teacake will be tough.
4. Spread half the batter into prepared cake pan. Arrange apple on the top, and dallop some custard over the apple. Gently spoon over the remaining cake batter. and top with more custard. Use a skewer to swirl custard into the batter. Scatter deseccated coconut on top of the cake.
5. Bake the cake in preheated oven for about 1 hour to 1 hour 10 mins, or until a skewer inserted into the centre of the cake comes out clean.
   
6. Cool cake in the pan before inverted into the wire rack to cool completely.
   
7. Serve teacake with remaining custard, or ice-cream with a cup of tea in a hot summer afternoon.