- 250g Butter
- 150g Caster sugar
- 100g Dark brown sugar
- 4 Large eggs
- 1 tsp Vanilla extract
- 2 tsp Baking powder
- 350g Self Raising Flour
- 1 tsp Cinnamon
- 500g Applesbramley apples, peeled, cored and thinly sliced
- 25g Demerara sugar
Preheat the oven to 180C/160C fan/gas mark 4. Butter and line a rectangular baking tin (approximately 27cm x 20cm) with baking paper.
Place the butter, caster sugar and dark brown soft sugar into a large mixing bowl and beat for 2-3 minutes until smooth. Add the eggs and vanilla and continue to beat for 2 minutes. Finally add the flour, baking powder and cinnamon and beat briefly to combine.
Spread half the mixture into the prepared tin. Arrange half the apples over the top of the mixture, and then repeat the process. Before baking, sprinkle over the demerara sugar.
Bake for 45-50 minutes until golden and springy to the touch. Leave to cool for 10 minutes, then turn out of tin and remove paper. Cut into bars or squares before serving.