Sundays call for cake I say! And what better to have as a weekend treat, than a slice of a tangy apple and sweet cinnamon cake.  Its best to use tangy, not to sweet apples, but as Ive added a whole lemon to the recipe, it has a great balance of flavours regardless. This cake keeps well, if you don’t manage to finish it in one day! And it also freezes really well, if that’s what your after.

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450g or roughly 3-4 tart apples , such as breaburn
1lemon, juiced
225g butter , softened
280g golden caster sugar
4 eggs
350g self-raising flour
2 tsp baking powder
4 tbsp sugar and cinnamon combined, to sprinkle

extra knobs of butter for the top.
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Preheat the oven to 180C/fan 160C/gas 4, and grease and line a baking tin of your choice roughly measuring between 21-25 cm.

Core, and chop the apples, and squeeze the lemon juice over, and set aside.

Next, beat the sugar and butter together in a large bowl until light and fluffy. Then add an egg, one at a time, beating after each addition. Sieve the flour and baking powder into the bowl.

Pour the mixture into the tin, and spread out evenly. Then arrange the apples on top of the batter, pressing them in halfway.

Sprinkle a generous amount of the cinnamon/sugar mixture over the cake and add a few knobs of butter on top to. Bake for 45 min, or until a skewer come out clean.