With regards to the cake sticking to the tin, I still haven’t found a failsafe way to line a bundt tin (Lakelands – please make a suitable liner!) so it did stick a little in parts, but with custard poured over it on serving up, it masked a multitude of sins!!
I honestly think this is one of the nicest cakes I have made, it ticked all the boxes for me and I greedily polished the remains off with an alarming speed!
Requires 1 Bundt tin (round with a funnel in the middle)
2 medium sized bramley apples
3 eggs – about 195g
195g self raising flour
195g butter/ stork margarine
1 heaped tsp ground cinnamon
1tsp baking powder
2 tbsp demerara sugar
195g light brown muscavado sugar
Juice of one small lemon
Pre-heat the oven to 160 fan, 180 standard
Grease and flour your tin, sprinkle over 1 tbsp of the demerara sugar. Core, peel and slice your apples into roughly 2 cm slices, about 1/2 cm thick, and toss in the lemon juice, use a few to make a thin layer over the sugar:
Cream the butter and muscavado sugar together, beat in the flour, cinnamon and baking powder, then the eggs one by one, until all mixed together, spoon over 1/2 the mixture over the base. Make a layer with the remaining apples and remaining demerara sugar: