450g cooking apples, cored and chopped
115g self-raising flour
5ml/1tsp baking powder
115g caster sugar
90ml milk
50g butter, melted
3 eggs
5ml/1tsp nutmeg
TOPPING
75g butter, softened
115g caster sugar
5ml/1tsp vanilla extract
Sifted icing sugar to dust
Serves 6-8
Preheat the oven to 160˚C/Gas 3.
Grease and line the base of a deep 23cm/9in round cake tin.
Put chopped apples into the base of the tin.
Put all the remaining cake ingredients, except 1 egg into a bowl. Beat to a smooth batter.
Pour the batter over the apples in the tin and level the top. Bake for 40-45 minutes until lightly golden.
Meanwhile, cream the topping ingredients together with the remaining egg.
Remove the cake from the oven and spoon over the topping.
Return the cake to the oven for a further 20-25 minutes until it is golden brown.
Cool in the tin, then turn out and finish with a light dusting of icing sugar.
