Sticky Apple Cake
For flavour, use a Bramley apple for grating, then use some showy pink-skinned apples for the topping.
2 pink-skinned apples, cored, halved and thinly sliced
Juice of 1 lemon
1 Bramley apple, peeled, cored and grated
225g unsalted butter, softened
175g light brown soft sugar
100ml maple syrup
2 tsp vanilla extract
350g self-raising flour
2 tsp baking powder
1 tsp ground cinnamon
Demerara sugar, for sprinkling
YOU WILL NEED
30 x 23cm traybake tin, greased, then lined with baking paper
Heat the oven to 180°C/160°C fan/350°F/Gas 4. Place the sliced pink-skinned apples in a dish and sprinkle them with lemon juice to stop them turning brown.
Put the grated apple, butter, soft brown sugar, maple syrup, eggs, vanilla extract, flour, baking powder and cinnamon in a bowl and beat together until smooth. Spoon the mixture into the lined tin and level with a palette knife.
Arrange the pink-skinned apple slices in 2 or 3 rows, depending on the size of your apples, on top of the cake batter. Sprinkle generously with Demerara sugar.
Bake for about 45 minutes, or until the cake is firm to the touch and a skewer inserted into the centre comes out clean.
Remove from the oven and leave the cake to cool in the tin for about 15 minutes, then turn out onto a wire rack, peel off the baking paper and leave to cool completely. Cut into squares or bars to serve.
This recipe has been taken from The Great British Bake Off: Get Baking for Friends and Family
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