Preparation time: 20 minutes (+ cooling time)
Baking time: 55-60 minutes
- Melted butter, to grease
- 185g salted butter, softened
- 220g (1 cup) caster sugar, plus 11/2 tablespoons extra
- 1 teaspoon natural vanilla extract or essence
- 3 eggs, at room temperature
- 300g (2 cups) self-raising flour, sifted
- 125ml (1⁄2 cup) milk
- 300g (about 3 small or 2 medium) pink lady, royal gala or granny smith apples, quartered, cored and cut into thin slices
- Preheat oven to 170°C (150°C fan- forced). Line the base of a 22cm (base measurement) springform pan with a piece of non-stick baking paper allowing the excess paper to overhang and then grease the pan with melted butter.
- Use your KitchenAid stand mixer with a flat beater accessory to beat the butter, 220g sugar and vanilla until very pale and creamy, scraping down the sides of the bowl when necessary.
- Add the eggs, one at time, beating well after each addition until well combined and smooth. Add half the flour and beat on lowest possible speed until just combined. Add the milk and beat on low until just combined (the mixture may curdle at this stage). Add the remining flour and beat on low again until just combined and the mixture is smooth.
- Spoon the batter into the prepared cake pan. Use the back of a spoon to smooth the surface of the batter and then gently tap the tin on the bench three times. Place the apples in a bowl and toss with the extra 11/2 tablespoons sugar. Arrange the apple over the top of the cake batter to cover, pressing down gently into the cake batter slightly.
- Bake in preheated oven for 55-60 minutes or until golden and a skewer inserted into the centre comes out clean.
- Remove the cake from the oven and stand in the tin for 5 minutes before removing the side ring and transferring a wire rack serve warm or at room temperature lightly dusted with icing sugar.
- Berry Buttercake: Replace the apples with 200g fresh or frozen berries (such as blueberries, raspberries, halved or quartered hulled strawberries or mixed berries). Omit the extra sugar. Do not thaw frozen berries, use straight from the freezer.
- Plum Buttercake: Replace the apples with 300g (about 3 medium) firm but ripe plums, quartered, cored and cut into thin slices. Nectarines, plums or apricots can also be used.
- Pear Buttercake: Replace the apples with 300g (about 3 small or 2 medium) firm but ripe williams or josephine pears, quartered, cored and cut into thin slices.
- This cake will keep in an airtight container at room temperature, in a cool place, for up to 2 days.
- To freeze, wrap portions or the whole cake in plastic wrap and then seal in a freezer bag or airtight container. Label, date and freeze for up to 3 months. Thaw, still wrapped, at room temperature.