• 125g butter, room temperature
• ½ cup + 3tsp extra, caster sugar
• 1tsp vanilla essence
• 2 eggs
• 3 ripe custard apples, halved (about 350g each)
• 1 ½ cups self-raising flous
• ¾ tsp ground cinnamon

Using electric beaters, beat butter ½ cup caster sugar and vanilla in a medium bowl until sugar dissolves and mixture is pale and creamy. Add eggs one at a time. Beat well after each addition.

Using a spoon remove pulp from custard apples. Discard seeds and add pulp to mixture. Mix well until combined.

Using a large metal spoon, fold flour in 2 batches into mixture. Spoon into loaf pan and smooth the top.

Combine extra sugar and cinnamon and sprinkle over mixture. Bake for 1 hour or until a skewer comes out clean. Remove from oven and stand for 5 minutes before turning cake out onto a wire rack to cool.

Slice and serve.