Preparation time 20 min — Total time 75 min
A moist, buttery apple cake only improved by a dollop of cream or ice cream.
- 2 dessert apples, peeled, cored and sliced into thin wedges
- 1 Tbsp lemon juice
- 125 g (4½ oz) butter, softened, plus extra for greasing
- 140 g (5 oz) golden caster sugar
- 3 free-range eggs at room temperature, beaten
- 225 g (8 oz) plain flour
- 2 level tsp baking powder
- ½ tsp salt
- 5 Tbsp full-fat milk
For the topping
- 1½ Tbsp Demerara sugar
- ½ tsp ground cinnamon
- Preheat the oven to 170°C and butter and line a 23 cm (9″) round cake tin.
- Coat the apple wedges in the lemon juice and set aside.
- In a large bowl, beat together the butter and sugar, using an electric hand mixer, until pale and fluffy. Add the eggs and beat until smooth. Sift in the flour, baking powder and salt and mix well. Slowly add the milk, mixing well after each addition, until you have a smooth batter.
- Transfer the batter to the cake tin. Arrange the apple slices, flat-side down, on the batter in a spiral pattern.
- For the topping, mix the demerara sugar and cinnamon. Sprinkle over the batter.
- Bake in the middle of the oven for 40–45 minutes, or until a skewer inserted in the centre of the cake comes out clean, and the top is golden brown. Leave to cool for 15 minutes in the tin. Run a knife around the edges of the cake and turn it out onto a wire rack.
- Serve warm with cream or ice cream.