6 oz flour (cake flour/self-rising flour) if using all-purpose flour add 1 tsp baking powder
6 oz butter (softened) not melted
6 oz caster sugar
3 eggs (medium)
For Apple Topping:
6 cooking Apples (peeled and diced)
1 oz butter
1/2 cup brown sugar (soft)
1 tbsp grated ginger
For dusting finished cake:
1/2 tbsp ground cinnamon
Preheat the oven to 175C/350F and line a 9" round pan with greaseproof paper at the bottom and sides.
Add one ounce of butter to a large frying pan, followed by the soft brown sugar and grated ginger.
Stir butter and sugar mixture until the sugar is melted.
Add the apples to the pan in one layer and allow to cook for 5 minutes.
Turn the apples over in an even layer to brown the other side in the sugar mixture for another 5 minutes.
Turn the heat off under the apples.
Add the caster sugar, flour and softened butter to a mixing bowl and beat for one and a half minutes on high speed.
Add the three eggs at once and beat the batter for 45 seconds on high speed.
There is no need to add any liquid to the batter as the juice from the apples will moisten the cake as it bakes.
Pour the apple mixture into the bottom of the cake pan and spread them out in an even layer.
Pour the cake batter over the apples and spread into an even layer. If your cake pan has a push-up layer (springform) you may need to rest it on a tray to bake to catch any liquids that may drip from the pan.
Place the cake pan on the middle shelf in a pre-heated oven and bake for 35 minutes or until a tester inserted in the middle comes out clean
Remove the pan from the oven and allow to rest for 5 minutes before removing from the pan.
Place a flat tray or plate at the top of the pan and turn over to release the cake.
Gently remove the lining paper from the sides and the top of the cake.
Sprinkle the top of the cake with cinnamon powder and serve on its own or with ice cream.
Servings : 6-8
Ready in : 50 Minutes
Recipe Type :
#Foodiemum, creator of culinary art, wife and Mum of two.
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