For the cake mixture
4oz (100g) butter, diced and very soft
3 1/2 oz (75g) caster sugar
4oz (100g) self raising flour, sifted
1 tsp baking powder
finely grated zest of half a lemon
2 medium eggs
2 tbsp. of milk (50ml) milk
For the fruit topping
2 to 3 eating apples such as braeburn or cox - peeled, cored and sliced
juice of half a lemon
1 tbsp. caster sugar
8 inch/20cm round cake tin
Two large mixing bowls
A Wooden Spoon
A Table Knife
A Peeler and Sharp Knife to prepare the apples
1.Preheat the oven to 180 C and butter an 8 inch round cake tin.
2.Put all the ingredients in a large mixing bowl starting with the butter and beat with a wooden spoon until the mixture resembles a smooth batter. It's very important the butter, eggs and milk are room temperature as the batter won't come together if the ingredients are cold.
3.Spoon the batter into the prepared tin and smooth the surface with the back of a tablespoon. Top tip - dipping the spoon in hot water before smoothing surface may make it easier to smooth.
4.Toss the peeled, cored and sliced apples into another large bowl, or the bowl you used for the batter rinsed with some hot water, and pour over the lemon juice. This stops the apple discolouring when exposed to the air.
5.Arrange the pieces of apples on the top of the batter in any way you like as long they are spread evenly in one layer. I like to put them in a flower pattern however they will sink into the cake during baking so it doesn't really matter!
6.Sprinkle the tablespoon of sugar over the apples and bake for 30 minutes until golden brown and a skewer inserted into the middle comes out clean.
7.Leave to cool in the tin for 20 minutes before turning out. Use a table knife to run around the edge of the cake to loosen it and then take out of the tin and serve in slices with clotted cream or ice cream.
8.Top tip - If serving as a pudding, bake the cake ahead and reheat for 10 minutes in an 180 C oven to spend longer with your guests!