Serves 8 to 12
500g Bramley cooking apple, peeled, cored and thinly sliced
Juice of a lemon
250g butter, softened
250g golden caster sugar
4 large eggs
350g self-raising flour
2 teaspoons vanilla extract
2 tablespoons soft brown sugar
Preheat the oven to 190C/gas mark 5. Grease and line an 8 inch round cake tin, ideally the spring type so the side can be loosened once baked.
Place the apple slices in a shallow bowl, pour over the lemon juice, and mix together and set aside. Beat the butter and golden caster sugar using a wooden spoon or electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.
Beat in the vanilla extract, then sift in the flour and fold in until thoroughly mixed. Spoon half of the mixture into the tin, spreading it evenly, and then arrange half the apple slices over the top of the mixture. Spoon the other half of the mixture into the tin, spreading it evenly, and then arrange the other half of the apple slices over the top of the mixture. Now sprinkle over the soft brown sugar
Bake for about one hour or until golden brown, test if ready with a skewer.
Leave to cool completely in the tin before turning out.
Serve with cream or custard