Looking to bake the ultimate apple cake? Look no further than this recipe, using Pink Lady® apples for their unmistakable sweetness which make them the perfect topping for this cake. Set aside an hour to create this show-stopping recipe to wow friends or family!
Full preparation
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Pre-heat the oven to 170c fan. You’ll need a 20cm/8 inch loose bottom tin, lined and greased.
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Have all your ingredients weighed up and get a large mixing bowl. Put the soft butter and caster sugar into the mixing bowl and mix or beat until soft and fluffy. Add one egg at a time and mix again, scraping down the edges each time.
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Add the flour and baking powder to the bowl and mix again, then pour in the milk. Once all incorporated to make a smooth mixture, pour and scrape into the lined and greased tin.
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Cut and core the Pink Lady® apples, slicing them into 2cm wedges. Toss the slices in some lemon juice to prevent browning.
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To decorate the cake, place the apples skin side up and push lightly into the cake mix. Placing the slices in a circle will make your cake look pretty once cooked.
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Once all the apples are on top and looking beautiful, sprinkle the top with the Demerara sugar and cinnamon and place the cake on the middle shelf of your preheated oven for 40 minutes.
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To know when it's ready, you’ll see that the edges come away from the sides of the tin and its springy to touch.
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You can keep the cake in the fridge for three days or freeze it and eat within three months. Defrost by leaving out to get to room temperature. Best served with some thick clotted cream, whipped double cream or plain yogurt.
