Dunowen House Apple Cake by Dunowen House

Ingredients

• 3 medium eating apples (such as Granny Smith or Cox), peeled, cored, and sliced
• 200g (1 cup) caster sugar
• 200g (1¾ sticks) unsalted butter, softened
• 3 large eggs
• 200g (1⅔ cups) self-raising flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tsp vanilla extract
• 2 tbsp milk
• 1 tbsp demerara sugar, for topping
• Pinch of salt

Instructions

1. Preheat the oven to 180°C (350°F) fan. Grease and line a 20cm (8-inch) round cake tin with parchment paper.
2. Beat the softened butter and caster sugar together in a large bowl for 3–4 minutes until pale and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Sift in the self-raising flour, baking powder, cinnamon, nutmeg, and salt. Fold gently until just combined, then stir in the milk to loosen the batter slightly.
5. Spread half the batter into the prepared tin. Arrange half the apple slices over the batter, then spoon over the remaining batter and smooth the top.
6. Press the remaining apple slices decoratively into the top of the batter and sprinkle evenly with demerara sugar.
7. Bake for 45–50 minutes until golden, risen, and a skewer inserted into the centre comes out clean. If the top browns too quickly, tent loosely with foil after 30 minutes.
8. Cool in the tin for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.