Preparation time: 50 minutes
Cooking time: 65 minutes
This is an unusual cake that makes a lovely dessert. The tartness of the apples gives it a fresh and light quality which is welcome at the end of a good meal.
- 500g (1 lb) tart cooking apples e.g. Bramleys or Granny Smiths
- 75g (3oz) self-raising flour
- 1 level tsp baking powder
- 125g (4oz) caster sugar
- 75ml (2½ fl oz) milk
- 50g (2oz) melted butter
- 2 medium eggs, beaten
- Soft butter for greasing cake tin
- You will need a deep, 20cm (8 inch) cake tin, a cooling rack and baking parchment.
For the topping
- 75g (3oz) butter, very soft
- 100g (3½oz) caster sugar
- 1 tsp vanilla essence
- 1 medium egg, beaten
- Icing sugar
1Preheat oven to 170C/325F/M3.
2Grease the tin and line the base with a circle of baking parchment.
3Peel, core and chop the apples, place in the tin. Put the rest of the ingredients into a bowl and using the Hand Mixer with beaters at top speed, beat to a smooth cream.
4Pour the batter over the apples and bake for 45 minutes on the middle shelf.
5Beat the topping ingredients together and pour over the semi-baked cake.
6Return to the oven for a further 30 minutes.
7Cool the cake in the tin for a further 40 minutes. Loosen sides with a knife and gently shake out onto the cooling rack lined with a piece of parchment. Leave to cool a little.
8Carefully turn the cake over onto a serving plate, so the topping is uppermost.
9Sprinkle with a little icing sugar and serve with some softly whipped Whipping Cream.