Brown Butter Cinnamon Apple Cake

INGREDIENTS

• 2 Simply Better Limited Edition Apples, peeled and diced
• 1 Tsp Simply Better Saigon Cinnamon Powder
• 360g Plain Flour
• 200g Caster Sugar
• 1 Tsp Baking Powder
• 300ml Simply Better Organic Irish Jersey Whole Milk
• 1 Tsp Vanilla
• 2 Simply Better Irish Free Range Corn Fed Large Eggs
• 110g Simply Better Abernethy Sea Salted Butter

For the Cinnamon Swirl

• 120g Simply Better Abernethy Sea Salted Butter, melted
• 150g Light Brown Sugar
• 1 Tbsp Simply Better Saigon Cinnamon

To Serve

• Simply Better Vanilla Bean Fresh Custard

METHOD

1. Preheat the oven to 170°C Fan (350°F). Grease and line a 9-inch square tin with parchment paper
2. Brown the butter in a saucepan over a high heat, keep stirring with a whisk until the butter takes on a brown colour and nutty aroma, remove to a bowl immediately and allow to cool.
3. Place the apples in a bowl with the cinnamon and mix well.
4. In a bowl, beat the milk, eggs, vanilla and brown butter together. Then add the flour, sugar, baking powder and whisk until well incorporated. Lastly fold in the cinnamon apples. Pour into a lined baking tin.
5. To make the cinnamon swirl, mix all of the ingredients together in a bowl then add dollops of the mixture to the cake batter and using a skewer, feather through the batter with a skewer or a knife. Transfer the cake tin to the oven and bake for 40-45 minutes. Remove from the oven and allow to cool slightly before slicing into squares and serve warm with custard.