Dutch Apple Cake with Cinnamon Sugar

This is a great way to use up apples. This recipe I make all the time when I need a nice dessert or tray bake for tea. I got it from my Easy Entertaining Cook Book by Darina Allen.

Ingredients
2 free range organic eggs
225g (8oz) caster sugar
110g (4oz) butter + extra for greasing
150ml (5fl oz) creamy milk
185g (6 1/2oz) plain flour + extra for sprinkling
3 teaspoons baking powder
3 - 4 Bramley (or other) Apples
25g (1oz) sugar
lightly whipped cream, to serve
Cinnamon Sugar
25g (1oz) sugar
1 teaspoon ground cinnamon




Preheat oven to 200oC/400oF/gas mark 6. Grease and flour 20 x 30cm (8 x 12 in) roasting tin / lasgane dish. 


Whisk the eggs and caster sugar together in a bowl until the mixture is really thick and fluffy. 


Put the butter and milk in a saucepan, bring to the boil and stir, still boiling, into egg and sugar mixture. Sift the flour and baking powder and fold into the batter carefully, so that there are no lumps of flour. Pour the mixture into the roasting tin or lasagne dish. 


Peel and core apples, cut them into thin slices and arrange them overlapping each other, on top of the batter. Sprinkle with the remaining sugar. Bake for 10 minutes, then reduce the heat to 180oC/350oF/gas mark 4 and continue baking for a further 20 - 25 minutes or until the apple cake is risen and golden brown. Mix the cinnamon and sugar and sprinkle on top. Cut into slices and serve with lightly whipped cream.