GERMAN APPLE CAKE RECIPE

INGREDIENTS

•  2 dessert apples, peeled, cored and sliced into thin wedges
• 1 tbsp lemon juice
• 125gbutter, softened, plus extra for greasing
• 140g golden caster sugar
• 3 free-range eggs, beaten
• 225g plain flour
• 2 level tsp baking powder
• ½ tsp salt
• 5 tbsp full-fat milk
• For the topping
• 1½ tbsp demerara sugar
• ½ tsp ground cinnamon

PROCEDURES

• Preheat the oven to 170C/150C Fan/Gas 3. Butter and line a 23cm round cake tin.
• Coat the apple wedges in the lemon juice and set aside.
• In a large bowl, beat together the butter and sugar, using an electric hand mixer, until pale and fluffy. 
• Add the eggs and beat until smooth. Sift in the flour, baking powder and salt and mix well. 
• Slowly add the milk, mixing well after each addition, until you have a smooth batter.
• Transfer the batter to the cake tin. Arrange the apple slices, flat-side down, on the batter in a spiral pattern.
• For the topping, mix together the demerara sugar and cinnamon. Sprinkle over the batter.
• Bake in the middle of the oven for 40–45 minutes, or until a skewer inserted in the centre of the cake comes out clean and the top is golden-brown. 
• Leave to cool for 15 minutes in the tin. Run a knife around the edges of the cake and turn it out of the tin onto a wire rack.
• Serve warm or at room temperature with whipped cream.