• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Topping
  • 50g butter
  • 70g soft brown sugar
  • ¼ tsp cinnamon powder
  • 2 Granny Smith apples, peeled, cored and sliced into thin rounds
  • 25g dried cranberries, coarsely chopped
  • Cake ingredients
  • 175g unsalted butter
  • 50g margarine
  • 160g castor sugar
  • 1/8 tsp salt
  • 1 tsp vanilla essence
  • 3 eggs
  • 200g self-raising flour, sifted
  • 40g dried cranberries


  1. Grease a 20cm round baking tin. Put butter, soft brown sugar and cinnamon powder in a saucepan over very low heat.
  2. Stir constantly until sugar dissolves and mixture thickens slightly. Pour the mixture over the base of the tin. Keep aside a few apple slices and arrange the rest on the base of the tin.
  3. Spread the chopped cranberries in between the apples. Leave aside.
  4. Beat butter, margarine, sugar, salt and essence until light and fluffy. Add eggs one at time, beating well after each addition.
  5. Fold in sifted flour and stir in cranberries and the remaining apple slices to mix.
  6. Transfer batter to prepared tin and bake in a preheated oven at 180°C for 15 minutes. Reduce the temperature to 170°C and continue to bake for another 40 minutes.

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