About this recipe: This is a cake with a scone-like texture that is fail-safe and delicious. I have given so many people this recipe - substitute any fruits for the apple and if you don't have time to pre-cook it - just slice it finely and then add a little more sugar if it is a "tart" fruit (rhubarb, granny smith apples, some types of stone fruits). Quick, easy, and foolproof! Great to bake in the oven whilst the main course is cooking.
This was just delish and come out so much better than I expected. I used to buy this cake from my work place but we have now stopped selling so I'm happy to make my own now with this quick and simple yet beautiful recipe. Only thing i did different was added a few drops of vanilla extract. Today I'm doing half apple and half jam as the kids done like Apple so hopefully it works out well. Thanks! - 13 Feb 2016
This is delicious! I doubled the recipe, used a loose bottomed tin and 'topped' the cake with desert spoonfuls of the mixture. Cooked for 40 mins @ 180. Looked and tasted like a cake at the bottom with a scone topping. Leftovers tonight with custard (if I can stop picking at it!) 😃 - 14 Oct 2013
Altered ingredient amounts. doubled the ingredients & cooked it in a large slice tin, when cool cut into serves and froze, took out as many pieces as needed, thawed on bench a couple of hours. Delicous served with cream. - 25 Jun 2011 (Review from Allrecipes AU | NZ)