Start at the bottom and layer your pan with juicy green apples. After it's baked, pop out your cake and you'll suddenly have an apple-topped treat. Genius!
- 200 g unsalted butter, chopped at room temperature
- ¾ cup brown sugar, firmly packed
- 2 tsp vanilla bean paste
- 2 tsp finely grated fresh lemon rind
- 3 eggs, at room temperature
- ⅓ cup milk
- 1 ⅔ cups self-raising flour
- 1 tsp ground cinnamon
- double cream, to serve
- 50 g unsalted butter, melted
- ½ cup brown sugar, firmly packed
- 2 large Granny Smith apples (160g each), peeled and cored
- Grease a 22cm round cake pan. Line base and side with baking paper, extending paper 2cm above pan edge.
- Beat butter, sugar, vanilla and rind in a small bowl of an electric mixer until fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.
- Stir in milk and combined sifted flour and cinnamon, in two batches, until combined.
- To make apple topping, pour butter over base of pan. Sprinkle with sugar. Thinly slice apples. Arrange over base of prepared pan in a single layer, slightly overlapping.
- Spoon buttercake mixture over apples. Smooth over top.
- Cook in a moderately slow oven (160C) for about 50 to 55 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 20 minutes. Invert onto a serving plate. Cool to room temperature.
- Serve cake with double cream.
Serve cake warm with custard. It can be made up to two days ahead. Keep in an airtight container.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||13.9 g|
|Total carbohydrates||49.2 g|
|- Sugars||32.9 g|
|Dietary fibre||1.7 g|