Apple and Cinnamon Cake

Ingredients:
180g (6 oz) unsalted butter, softened
½ cup (95g / 3oz) soft brown sugar
3 eggs, lightly beaten
1 cup (125g / 4oz) self-raising flour
½ cup (75g / 2½ oz) plain flour
½ tsp ground cinnamon
½ cup (125ml / 4 fl oz) milk
410g (13oz) can pie apple
¼ tsp ground cinnamon, extra
1 Tbsp soft brown sugar, extra
¼ cup (25g / ¾ oz) flake almonds

Method:

1. Preheat the oven to moderate 180°C. Grease the base and side of a 20 cm (8") springform pan, and line the base with baking paper.
2. Cream the butter and sugar in a small bowl with electric beaters until light and fluffy. Add the eggs gradually, beating thoroughly after each addition.
3. Transfer the mixture to a larger bowl. Using a metal spoon, fold in sifted flours and cinnamon alternately with the milk. Stir until the mixture is just combined and almost smooth.
4. Spoon half the mixture into the tin,top with three-quarters of the pie apple, then the remaining cake mixture. Press the remaining pie apple around the edge of the top. Combine the extra cinnamon, sugar and flaked almonds and sprinkle over the cake.
5. Bake for 1 hour, or until a skewer comes out clean when inserted into the centre of the cake. Leave in the tin for 15 minutes before turning out onto a wire rack to cool.

Note: Canned apricots can be used instead of apples, if prefered.