apple dapple cake

3 medium eggs

200ml sunflower oil

300g golden caster sugar

50ml cold water

375g plainflour

1/2 tsp salt

1 tsp bicarbonate of soda

1 tsp ground cinnamon

2 tsp vanilla extract

2 large Bramleys peeled and chopped

100g light muscovado sugar

3 tbsp milk

100g butter 

Whisk together the first 4 ingredients then sift in the next 4 ingredients and stir well. 

Add the vanilla and apples. 

Pour the mixture into a buttered deep 24cm loosebottom cake tin. 

Bake in a preheated oven (180C/350F/ Gas Mark 4) for 6070 minutes: test by inserting a wooden skewer into the middle  it should come out clean. 

Cover loosely with foil towards the end if necessary.

Meanwhile place the last 3 ingredients in a saucepan and bring slowly to the boil. 

Boil for 34 minutes until thickened stirring often. 

Cool for at least 5 minutes.

Once cooked remove the cake from the oven. 

Slowly pour over the sauce then return to the oven for a further 2 minutes. 

Remove to a wire rack and run a knife around the edges. 

Allow to cool in the tin then remove cut and serve with cream or yoghurt.

Add a cup of pecans for extra crunch.

Serves 8