250g/9oz unsalted butter, softened, plus extra for greasing
250g/9oz golden caster sugar (or normal caster sugar)
4 eggs, beaten
250g/9oz self-raising flour
1 vanilla pod, split, seeds removed and reserved (or 1 tsp vanilla extract)
3 small Bramley apples, peeled, cored and cut into wedges (or any other type of cooking apple, if not apple of your choice)
2 tbsp Demerara sugar
¼ tsp ground cinnamon
1 cup + 2 tbsp butter
1 1/3 cup sugar
4 eggs, beaten
1 tbsp vanilla
2 1/3 cup flour
2 tsp baking powder
1 cup milk
1 cup fresh blueberries
2 tbsp brown sugar
1 tsp cinnamon
...Reasons for changes:
more vanilla - just because I love vanilla and always add more than the recipe calls fore :)
extra flour - when I done my conversions I wrote down 2 full cups instead of just the 1 needed
milk - to offset the extra flour
blueberries - I didn't have any apples on hand, but had a load of fresh berries
more cinnamon - same as vanilla
Sorry for all the changes SSB, but desperate times call for desperate measure LOL
-Heat the oven to 350°F.
-Spray 8-inch springform pan, then line the base with baking paper.
-Beat the sugar and butter together until the mixture turns pale and fluffy.
-Beat eggs with vanilla.
-To butter mixture add eggs, flour, baking powder, and milk. Beat together quickly to make a smooth batter.
-Pour into the prepared pan. (I had enougb batter left over to make 6 muffins as well).
-Sprinkle the berries on top of the batter, pressing in with the bottom of a measuring cup.
-Sprinkle with the brown sugar and cinnamon over top.
-Bake for 1 hour 5 mins, or until a skewer inserted into the centre of the cake comes out clean and the sponge is risen and golden.
-Leave to cool for a few mins, then release the tin and cool the cake completely on a wire rack.