When you can't choose between cake or pie, bake yourself happy with both.
1 8-inch Cake
For the cake:
1 ¼ cup unsalted butter
1 ¾ cup light brown sugar
¼ cup dark muscovado sugar
4 large eggs
3 ¼ cup plain flour
½ teaspoon of baking soda
½ teaspoon of baking powder
5 teaspoons of ground ginger
¾ cup buttermilk
1 granny smith apple, peeled and cut into wedges
For the filling:
½ cup light brown sugar
3/4 teaspoon of ground cinnamon
6 apples, peeled, cored and thinly sliced
1 lemon, zested and juiced
¼ cup of butter, diced
For the cake: Preheat the oven to 320 degrees. Grease and line two 8 inch round cake pans with parchment paper.
Cream the butter and sugars together in a large bowl until pale and creamy then add the eggs, one at a time, stirring well between each addition.
Sieve in the flour, baking soda, baking powder and ginger then fold to combine before finally adding the buttermilk. Stir until everything is combined and then pour ⅔ of the batter into one of your pans and the remaining ⅓ into the other tin. Arrange the apple slices in a concentric circle on top of the smaller cake then place both cakes into the oven. Bake the smaller cake for about 25 minutes. Bake the larger cake for an additional 10 minutes, or until a skewer test shows the center is clean. Hollow out the center of the cake without the apple design on top and set both aside.
For the apple filling: Place all the ingredients into a saucepan and set over a medium heat. Cook for 5 minutes or until the apples are cooked.
To assemble the cake: Pour the apple filling into the cavity in the cake then cover with the lid. Serve in slices with warm vanilla custard.