Both Devon and Dorset lay claim to the origins of Apple Cake; it doesn't matter which county you go with, the results are equally delicious. The cake can be served cold, warm with ice cream, or for the total West Country indulgence, with clotted cream.
Ingredients 450g cooking apples, peeled, cored and diced and sprinkled with a little lemon juice to prevent oxidisation
225g plain flour
1.5 teasp baking powder
115g caster sugar
2 eggs, beaten
Ground cinnamon (optional)
30g demerara or soft brown sugar for the cake topping
Grease and line an 18-20cm cake tin, either a springform or one with a removable bottom.
Sift the flour and baking powder into a bowl.
Rub the butter into the flour and baking powder until the mixture resembles fine breadcrumbs.
Stir in the caster sugar
Mix in the eggs
Add the apples and cinnamon (if using). If the mixture seems a little heavy, you can add a drop or so of milk to slacken it off.
Transfer to the prepared tin, sprinkle the brown sugar on top and bake until the cake slightly shrinks away from the sides of the tin and a skewer comes out clean. If the cake appears to be browning on top too quickly, cover with a piece of aluminium foil.
When cooked, leave the cake to cool in the tin for about 10 minutes, before turning out on to a wire rack to continue cooling.