Apple Teacake

• 8 tbsp (1 stick) butter, at room temperature, chopped
• 3/4 cup granulated sugar
• 2 tsp vanilla extract
• 2 None eggs
• 2 1/2 cups self-rising flour
• 1 tsp ground ginger
• 1/2 cup milk
• 1 1/2 cups canned apple pie filling
• 1/2 cup heavy cream, whipped
• 1 tbsp butter, melted
• None None Powdered sugar, to dust

1. Preheat the oven to 350u0b0F. Lightly grease and line a deep 8-inch round cake pan with parchment paper.
2. Beat butter, sugar and vanilla in large bowl with an electric mixer until pale and creamy. Add eggs one at time, beating well after each addition.
3. Sift flour and ginger together. Fold into batter alternately with milk, beginning and ending with flour. Mash half the apple pie filling and fold into batter. Spoon into prepared pan.
4. Bake 45-50 mins, until lightly golden and toothpick inserted into center comes out clean. Brush with melted butter. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
5. Split cake in half. Spread bottom half with whipped cream. Top with remaining apple pie filling and replace top half of cake. Dust with powdered sugar to serve.

butter, sugar, vanilla, eggs, flour, ground ginger, milk, apple pie filling, heavy cream, butter, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/34863 (may not work)