Bramley Apple Bundt Cake

This new, and favourite cake recipe came about last week after having 2 bramley apples left to use up from a bag I'd been given, a last minute invite to family to come over for dinner, and being unable to quickly locate a recipe I liked/ had the ingredients for; I adapted a basic sponge recipe into this delicious apple cake, it came out far better than I had anticipated and made for a moist and delicious treat, best served warm with lashings of custard or even cold for breakfast the next morning!

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)
Ingredients

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:

Place in the oven and bake for 25-30 minutes, or until springy to touch and a skewer comes away clean. Allow to cool in the tin for about 15 minutes, carefully turn upside down onto a cooling rack, my tin has a springform clip which helps to loosen. Gently tap it until it releases, a teaspoon will help loosen any stubborn parts! Mine did break a little but as mentionned above, custard does a great cover up!

Here's a picture showing the apple layer inside:

I accept no responsibility if you eat it all in one sitting.