This cake was born out of a kitchen improvisation. I had run out of butter but found myself with plenty of double cream. By whipping it, I made my own butter, and the bonus by-product — fresh buttermilk — inspired this recipe. The result is a moist, fragrant apple cake with a caramelised fruit topping and a tender crumb, perfect served warm with cream, Greek yogurt, or even a drizzle of that homemade buttermilk.
For the topping
50 g unsalted butter
100 g caster sugar
3–4 medium apples (firm, e.g. Braeburn or Cox), cored, sliced into round pieces of 2-3mm thicknes
Small handful of dried cranberries
For the cake batter
125 g unsalted butter, softened
150 g caster sugar
2 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
200 g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp salt
120 ml buttermilk
Method
Grease and line a 23 cm (9-inch) springform or deep cake tin. Preheat the oven to 180°C (160°C fan).
For the topping, melt the butter in a small pan and stir in the sugar until dissolved. Pour into the base of the tin and spread evenly. Arrange the apple slices over the caramel overlapping them as you go along and scatter the cranberries over them.
To make the batter, cream the softened butter and sugar until pale and fluffy. Beat in the eggs one at a time, then add the vanilla. In a separate bowl, whisk together the flour, cinnamon, baking powder, bicarbonate of soda and salt. Add the dry ingredients to the creamed mixture in three parts, alternating with the buttermilk, beginning and ending with the flour. Mix gently until smooth.
Spoon the batter carefully over the apples and smooth the top. Bake for 45–50 minutes until golden and a skewer inserted into the centre comes out clean.
Leave the cake to rest in the tin for 10 minutes, then invert onto a serving plate while still warm so that the caramel topping is revealed before it sets.
Glaze the cake by brushing with a warmed up jelly or the syrup from a jar of stem ginger for a lovely sheen and added flavour.