- 75g/2½oz butter, softened
- 200g/7oz self-raising flour
- 100g/3½oz light muscovado sugar
- 1 tsp ground cinnamon
- 3 dessert apples, about 350g/12oz before peeling
- 3 free-range eggs, beaten
- 1-2 tbsp demerara sugar, to taste
- 2 tbsp warmed, sieved apricot jam
- Set the oven to 180C/350F/Gas 4 (160C fan).
- Rub the butter into the flour until it resembles fine breadcrumbs (this can be done in a food processor). Stir in the sugar and cinnamon.
- Peel the apples, core and dice two and a half apples and stir into the cake mixture with the eggs. Beat until combined.
- Divide the cake mixture evenly between the cake tins. Thinly slice the remaining half of apple and arrange in a row along the middle on top of each cake. Sprinkle with demerara sugar and bake for 35-45 minutes, or until golden-brown, risen, firm to the touch in the centre and just shrinking from the sides of the tin.
- Brush the top of the cakes with the apricot jam. Allow to cool in the tins for 10 minutes, then turn out and leave to cool on a wire rack.