Nonna's Apple Cake

Preheat your oven to 170C (325F).

Peel your apple(s), quarter them and remove the core. Then cut your apples quarters from the outside inwards, creating 1cm thick slices. Place them into a bowl, pour over 1 tbsp. lemon juice and mix together thoroughly. This prevents the apple pieces from browning!

Grease the bottom and sides of a 9” spring form pan. I recommend using butter!

Into a large mixing bowl, add 200g softened butter and 200g sugar. Cream this together until the mixture is smooth.

Now add in your 4 eggs, one at a time. Be sure to fully incorporate each egg before adding the next. Once you’ve combined all the eggs, add in 4g vanilla extract and stir.

Add in 255g flour and 4g baking powder. Stir to combine, but make sure you don’t over mix at this stage. The majority of the dry ingredients should be incorporated, but if you can see a few clumps of flour still visible, that’s perfect!

Pour your mixture into your pre-prepared pan and using a spatula, smooth the surface of the batter. Then arrange your apple slices in a circular pattern, working from the outside edge of the cake inwards. Don’t worry if your apple slices overlap; that’s fine.

Liberally sprinkle the top of your cake with cinnamon sugar.

Bake for 45 minutes - or until a probe thermometer reads an internal temperature of 85C (185F).

Once out of the oven, run a knife around the edge of the cake. This will prevent the cake from splitting as it cools. Allow the cake to cool completely, remove from the spring form pan … and enjoy!!