French Apple Cake
450g/ 1 lb cooking apples, chopped
115g/4oz/1 cup self-raising flour
5 ml/1 tsp. baking powder
115g/4oz/2/3 cup caster sugar
90ml/6 tbsp. milk
50g/2oz/4 tbsp. butter, melted
1 tsp. fresh nutmeg
For the topping:
75g/3oz/6 tbsp. butter or margerine
115g/4 oz/2/3 cup caster sugar
1 tsp. vanilla
sifted icing sugar to dust
Preheat oven to 160°C/325°F/Gas 3
Grease and line the base of a deep,round cake tin.
Put the chopped apples into the base of the cake tin.
Put all the remaining ingredients except 1 egg, into a bowl and beat to a smooth batter.
Pour the batter over the apples in the tin, level the top, then bake for 40-45 minutes until lightly golden.
Meanwhile, cream the topping ingredients together with the remaining egg. Remove the cake from the oven and spoon over the topping.
Return the cake to the oven for a further 20-25 minutes until it is golden brown. Cool the cake in the tin, then turn it out and finish with a light dusting of icing sugar.