Apple and Cider Cake

This was my first experiment with muscovado sugar and it worked really well. The combination with apples is perfect, next time I will use it for my crumble recipe!

For one 23cm springform tin:
175g unsalted soft butter
175g light brown muscovado sugar
3 medium egg
250g self-raising flour
100ml cider
500g apples
a pinch of salt
2 tablespoon demerara sugar
optional: cinnamon

Preheat the oven for 160°C (325°F).

Soften butter and muscovado sugar in a mixing bowl. Gradually mix in the eggs and mix well. Sift in the flour and salt and fold in with a large spoon. Add in the cider and apples when flour is only partially mixed in.  Grease the springform tin and line the base with baking paper.

Pour the mixture into the form and sprinkle with demerara sugar. Bake for 45-60 minutes until golden brown.

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