Oaty Apple Cake
Oaty layer
115g butter, diced
115g soft brown sugar
175g rolled oats
2 teaspoons ground cinnamon
Melt the butter in saucepan and mix in the sugar, oats and cinnamon. Cook for a minute.
Line 2 x 8 inch cake tins with parchment paper.
Divide the mixture between the two tins and press in to evenly cover.
Apple cake layer
2 medium Bramley apples
Juice and 1 lemon
225g soft butter
225g soft brown sugar
225g self raising flour
4 eggs
2 teaspoons mixed spice
1 teaspoon vanilla extract
Peel, core and slice the apples and toss into the lemon juice.
Beat the butter and sugar until pale and fluffy.
Add the eggs one at a time. Mix in the flour, spice and vanilla.
Fold in the apples and spoon the mixture onto the tins lined with the oaty layer.
Smooth over the top.
Place in a preheated 180oc oven for about 45 minutes or until an inserted skewer comes out clean.
Cool for 30 minutes.
Place a plate on top of the cake and carefully flip over. Remove tin so oat side is up. Remove parchment paper and serve.
