3 Keelings cooking apples, such as Bramleys
Handfull of Blueberries or Blackberries
250 g plain flour
2 tsp baking powder
1 tsp cinnamon
150 g caster sugar
150 g Avonmore butter, melted, plus extra for greasing
3 eggs, beaten
For the glaze
25 g Avonmore butter
1 teaspoon of water
3 tbsp caster sugar
1 tsp ground cinnamon
1. Preheat the oven to 180C/160C fan/gas 4. Butter the sides of a 25cm cake tin and line the base with a disc of baking parchment.
2. Peel the apples, then cut two into 1cm dice and one into thin slices about 5mm thick to decorate the cake. Sift the flour, baking powder and cinnamon into a large bowl or into the bowl of an electric mixer, then add the sugar and mix together.
3. Add the two diced apples, the handfull of blueberries, then the melted butter and the eggs. Mix all the ingredients together until combined. Take care not to crush the blueberries.Tip the batter into the prepared tin, then lay the apple slices on top so that they fan out around the edge of the cake.
4. Bake for about 50 minutes, or until golden brown and a skewer inserted into the centre of the cake comes out clean.
5. For the glaze: Melt the butter in a pan over a low heat, then add the sugar, stirring until it dissolves, adding a little water to loosen it, stirring constantly. Stir in the cinnamon, then remove from the heat and set aside to cool.
6. When the cake has finished cooking, remove from the oven and allow to cool for 10 minutes. Loosen around the edges using a small, sharp knife and carefully remove the cake from the tin before transferring to a serving plate.
6. Warm the glaze, then pour over the cake and allow to cool completely.