8 - 10 small or 4 - 5 Apples big mixed or type peeled and cored
1/4 cup Lemon juice
1 tsp Orange zest
2 tsps Cinnamon powder
1/2 tsp Nutmeg all spices grated 1 tsp
2 cups All purpose flour
3/4 cup Butter or oil
1 cup white sugar
1/2 cup brown sugar
2 eggs large
1 tsp Vanilla extract
1 1/2 tsps baking powder
2 tbsps butter
1 cup Brown sugar
1/2 cup milk Sweetened optional
Jam preserves of choice for garnish
First keep lemon juice ready, and put the cubed apple pieces for the cake into it and let it aside till needed. Slices thin wedges of peeled apples around 1 cup for a layer.
Next make the Carmel for the base of the cake. In a saucepan, melt butter, add the brown sugar and stir well till nicely smooth, add extra butter if necessary. Then add milkmaid and nicely mix on low heat till nicely blended to sauce.
Next preheat oven to 180^ Celsius and grease either round tin or a loaf tin and a square dish, whichever desired.
Mix for batter, beat the eggs and sugars separately along with the vanilla and add melted butter. Mix the dry ingredients and zest after sifting twice.
Now, layer the tins with generous amount of caramel sauce, and then in a nice design, layer the slices of apples on top carefully, either in a line way or spiral manner.
Put the pans into the oven, and mix the cake batter by combining the wet and dry ingredients. And add the chopped lemon juice marinated Apple cubes into and mix well.
Pour the batter equally into the tins so as to reach three fourth and then bake for around 25-30 mind or till skewer comes out clean
Cool the cake on rack, and slowly with a hot knife push a knife to leave cake from corners and turn onto a cake tray. Garnish with the strawberry or jam choice in any style.
Serve as breakfast with coffee, or for snack, as a dessert with ice cream!