175gdark soft brown sugarplus an extra tablespoon for sprinkling on top
1large cooking appleor two small dessert apples
Pre-heat your oven to 180C. Grease a 20 cm (8 inch) cake tin and line the bottom with some baking parchment.
Put the butter and sugar into a large mixing bowl and beat until pale and fluffy, using a wooden spoon (or an electric hand whisk).
Add the eggs one at a time. Thoroughly mix in each egg before adding in the next one.
Add in the flour and the cinnamon and carefully mix together using a wooden spoon. Stop when all the flour is incorporated – don’t over mix at this stage!
Add the 2 tablespoons of milk and stir in gently.
Peel and core your apple. Cut half of the apple into 8 - 10 slices. Chop the other half into small pieces (roughly half centimetre cubes).
Put the small pieces of apple into the cake mixture and stir gently to combine.
Tip the cake batter into your greased and lined tin and gently smooth the top with the back of a wooden spoon. Arrange your apple slices on top and sprinkle a tablespoon of brown sugar as evenly as possible over the top of the cake.
Bake in your pre-heated oven for 25 minutes. Check if the cake is done by inserting a skewer (or the handle of a teaspoon) into the centre of the cake. If it comes out clean, the cake is done. If the skewer is covered in cake batter cook for a further 5 minutes and check again.
When the cake is done, allow it to cool for 10 minutes in the tin, then turn out onto a wire cooling rack.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.