2618A130-7B50-45C6-84A1-93F0A40CFC6D

Preheat oven to 175C

Sauce

125g unsalted butter

240g dark brown sugar

Sponge

375g Self raising Flour

1.5 tsp Baking Powder

1/2 tsp Salt

1/8 tsp nutmeg

125g Unsalted butter (softened)

240g caster sugar (or half brown sugar & caster)

2 eggs

2 tsp Vanilla extract

175 ml Milk

5-6 Apples, peeled, cored and sliced

1. Line a 9″ spring form pan with parchment paper. This is to stop and of the sauce leaking out!

2. In pan gently melt butter & sugar for sauce. Once sugar dissolved pour into lined spring form pan.

3. Arrange apple in the sauce. try to get them as close together as you can.

4. In large bowl or mixer. Cream together sugar and butter. Add in eggs one at a time. Add vanilla and baking powder.
Sift dry ingredients into another bowl. Add this to butter mix alternating with milk. Try and keep the mixture nice and light. i tend to do 2 parts flout then 1 part milk.
Once sponge mix is ready, carefully spread over the arrange apples. Pop in the oven for 40-45 min. The cake is ready when there is a light spring back on the centre. Or you can test with a toothpick to see if comes out clean.
Allow to cool 5 min before inverting onto serving dish and carefully opening spring form. Gently peel away paper.
Serve warm with double cream or scoop of vanilla ice cream.