german apple cake
 

Serves 8,

2 dessert apples, peeled, cored and cut into fine wedges
I tbsp lemon juice
125g unsalted butter, softened
140g golden caster sugar
3 eggs, beaten
225g plain flour
2 tsp baking powder
5ml whole milk
1½ tbsp demerara sugar
½tsp ground cinnamon
Whipped cream, to serve

Heat the oven to 150C (170C non-fan). Butter and line a 23cm-diameter cake tin.

Coat the apples in the lemon juice and set aside. In a large bowl, beat together the butter and sugar with an electric beater until pale and fluffy. Add the eggs and beat until smooth. Sift in the flour, baking powder and ½ tsp salt. Mix until incorporated. Slowly add the milk, mixing well after each addition, until you have a smooth hatter.

Transfer the batter to the cake tin. Arrange the apple wedges in a spiral over the batter. Mix the sugar and cinnamon together and sprinkle on top. Bake in the middle of the oven for 40-45 minutes, until a skewer inserted in the centre of the cake comes out clean and the top is golden.

Remove from the oven and cool for 15 minutes in the tin. Run a knife around the edges and turn out on to a wire rack. Serve warm or at room temperature with whipped cream.