Ingredients
125g unsalted butter, chopped, at room temperature
1 cup brown sugar, firmly packed
2 tsps vanilla extract
3 eggs, at room temperature
2/3 cup milk
1½ cups self-raising flour
1 tsp ground cinnamon
1 tsp mixed spice
Cinnamon sugar, to decorate
Custard and ice-cream, to serve
TOPPING
50g unsalted butter, melted
½ cup brown sugar, firmly packed
2 large Granny Smith apples, peeled, cored
Method
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Grease a 22cm round cake pan. Line base and side with baking paper, extending paper 2cm above pan edge.
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To make topping, pour butter over base of prepared pan. Sprinkle with sugar. Cut apples into 7mm-thick slices. Arrange apple slices, slightly overlapping, in a single layer over base of prepared pan.
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Beat butter, sugar and vanilla in a small bowl of an electric mixer until fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl. Add milk and combined sifted flour, cinnamon and mixed spice, in two batches, stirring until combined. Spoon over apples in pan. Smooth over top.
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Cook in a moderately slow oven (160C) for about 1 hour, or until a skewer inserted into the centre comes out clean. Stand cake in pan for 20 minutes. Invert onto a serving plate.
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Sprinkle cinnamon sugar over apple topping. Serve warm or cold with custard and ice-cream.