Step 1: Core and thinly slice the apples 450 g about 3 large dessert apples —peeling them is unnecessary. Place them in a shallow dish, and to help prevent them from turning brown, either squeeze lemon juice over the top or cover them with cold water. If using cold water, pat them dry before layering them in the cake batter.
Step 2: Beat the butter 225 g butter softened and sugar 225 g soft brown sugar together until light, fluffy, and slightly lighter in colour. Add the vanilla extract 2 teaspoons vanilla extract and gradually add the beaten eggs,4 medium eggs - lightly beaten together adding a little flour to help prevent curdling.
Step 3: Add the remaining flour 340 g self-raising flour and mix until well combined. TIP: Optional - Add a little Cinnamon sieved into the flour for additional flavour.
Step 4: Spoon half the mixture into the prepared cake tin, spreading it evenly. Arrange half of the apple slices over the top.
Step 5: Repeat the process with the remaining cake mixture and apple slices. Then sprinkle demerara sugar 2 tablespoons Demerara sugar over the top layer of apples.
Step 6: Bake in the oven for 60 - 65 minutes or until baked and golden brown. Testing the centre of the cake with a skewer until it comes out clean.
Step 7: Leave in the tin to cool a little before turning out.