200 g unsalted butter, chopped at room temperature
¾ cup brown sugar, firmly packed
2 tsp vanilla bean paste
2 tsp finely grated fresh lemon rind
3 eggs, at room temperature
⅓ cup milk
1 ⅔ cups self-raising flour
1 tsp ground cinnamon
double cream, to serve
50 g unsalted butter, melted
½ cup brown sugar, firmly packed
2 large Granny Smith apples (160g each), peeled and cored
- Grease a 22cm round cake pan. Line base and side with baking paper, extending paper 2cm above pan edge.
- Beat butter, sugar, vanilla and rind in a small bowl of an electric mixer until fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.
- Stir in milk and combined sifted flour and cinnamon, in two batches, until combined.
- To make apple topping, pour butter over base of pan. Sprinkle with sugar. Thinly slice apples. Arrange over base of prepared pan in a single layer, slightly overlapping.
- Spoon buttercake mixture over apples. Smooth over top.
- Cook in a moderately slow oven (160C) for about 50 to 55 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 20 minutes. Invert onto a serving plate. Cool to room temperature.
- Serve cake with double cream.