½ cup butter
3/4 cup caster sugar
2 teaspoon vanilla
2 cups self-raising flour
½ cup milk
to line the cake tin:
1/2 cup butter (softened)
2 teaspoons cinnamon (heaped)
1/2 cup light brown sugar
2 to 4 firm-fleshed apples (any will do I used pink lady apples)
Preheat the oven at 300 F
In a large bowl cream the butter and the sugar together.
Add half of the self-raising flour, then half of the milk and the vanilla.
Add the eggs one at a time.
Add the remainder of the flour followed by the remaining milk and beat till well blended.
Spread the softened butter in a 13x9x2" sprinkle with the cinnamon and brown sugar.
Pare, quarter, and slice the apples thin. Spread in an over-lapping layer on the bottom of the baking dish .
Pour the cake mixture over the apples.
The batter will be thick and may need to be smoothed on top with a knife.
Bake at 300° to 325° F. for 45 minutes. Until the cake is golden brown on top and springy to the touch.
Leave on a wire rack to cool for 5 minutes. Loosen the sides of the cake with a knife , Cover the cake with a large serving dish or baking tray and turn it out carefully, upside down.
Best served warm or cold with custard, cream, or vanilla ice cream.
Cook's notes: I have made variations of the recipe several times, starting on this post here, which is probably a more amusing read than this one. the most important thing is that you make sure the cake is cooked through (you can cover it with tinfoil to cook for a longer time if its a big cake tin. And that you turn the cake over soon after taking it out of the oven or the cake will adhere to the pan and make a horrible mess, I know. I have split the cake into two smaller tins and stacked them together with a layer of whipped cream as an alternative birthday cake for M.