Apple and cinnamon cake

(Sorry for the bad photo quality, it couldn't be avoided)

This is one of my favourite things to make in autumn and winter. It's so soft and moist, and just delicious! It's also a family favourite - whenever I make it for my family, it disappears in just two or three days! You can either put the apples at the bottom of the tin for that upside-down cake caramelisation, or with the apples on top of the batter for a crispy touch. Up to you!

Ingredients:

3 - 4 eating apples

150g butter

130g caster sugar

20g light brown sugar

3 eggs

150g self-raising flower

1tsp baking powder

1 ½ tbsp cinnamon

A sprinkle of demerara sugar

Method:

1. Preheat the oven to 180℃ (375℉)

2. Core and dice one of the apples into small chunks. Set aside. Core the rest and slice into thin circles. Set aside in a different bowl.

3. Grease a square cake tin with butter, parchment paper or a cooking spray with no flavour.

4. Cream the butter and caster sugar with an electric whisk or spatula in a large bowl until light and fluffy.

5. Whisk in the brown sugar separately.

6. Weigh out the flour in a separate bowl. Add the cinnamon and baking powder to the flour. This is your dry mixture. Crack one of the eggs into the large bowl with the butter and sugar, then add about ⅓ of the dry mixture.

7. Repeat this with the following two eggs.

8. Fold in the diced apple using a spatula or wooden spoon.

9. Pour the cake batter into the baking tray. Place the sliced apple on top, covering as much of the batter as possible with the slices. Follow with a sprinkling of demerara sugar.

10. Bake in the oven for 15 - 20 minutes or until a toothpick or fork comes out clean, with no wet batter or crumbs stuck to it.

11. Run a knife around the outside of the cake. Cool for 10 - 15 minutes before removing it from the tin. Can be served warm or cold, and it goes well with ice cream. Enjoy!