- 185g softened butter
- 165g caster sugar plus 75 g extra
- 2 tsp natural vanilla essence or extract
- 3 eggs, at room temperature
- 185 g plain flour
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 5 (about 800 g in total) apples (pink lady or royal gala are a perfect choice), peeled, cored and each cut into 16 wedges
Whilst the oven heats to 180°C line the base and sides of a 22 cm springform tin with non-stick baking paper.
Use an electric mixer to beat the butter, sugar and vanilla until pale and creamy and add the eggs one at a time. Sift together the flour and baking powder and add to the butter mixture.
For a topping combine the extra 75 g of caster sugar and cinnamon and set aside.
Spread half the cake batter over the base of the prepared tin. Arrange half the apples over the batter and then sprinkle with half the cinnamon sugar. Continue to build the layers with the rest of the cake batter, apples and cinnamon sugar.
Bake in preheated oven for 55-60 minutes or until cooked when tested with a skewer, covering with a piece of foil in the last 15 minutes of baking if the cake is browning too quickly. Stand in the tin for 10 minutes before transferring to a wire rack.
Serve warm or at room temperature with a generous helping of Rodda’s Cornish Clotted Cream.