1 cup unsalted butter, softened, plus extra for greasing (I use baking spray)
Generous 1 cup light brown sugar
4 large eggs, lightly beaten
Scant 1 1/2 cups self rising flour*
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup golden raisins (I omitted these)
3 small apples, peeled, cored and thinly sliced
2 Tbsp honey, warmed
Preheat oven to 350 degrees F. Grease and line a 9-inch round springform cake pan.
Place the butter and sugar in a large bowl and beat together until light and fluffy. Gradually beat in the eggs. Sift the flour, cinnamon and nutmeg into the batter and fold in gently using a large spoon. Fold in the golden raisins (if using).
Spoon half the batter into the prepared pan and level the surface with a spatula. Scatter over half the sliced apples. Spoon over the remaining cake batter and gently level the surface again. Arrange the remaining apple slices over the top.
Bake in the preheated oven for 1 – 1 1/4 hours, until risen, golden brown and firm to the touch. Let cool in the pan for 10 minutes, then turn out onto a cooling rack. Brush the top with the warmed honey and let cool completely.
*If you do not have self rising flour you can make your own. 1 cup self rising flour = 1 cup flour + 1 1/2 tsp baking powder + 1/2 tsp salt.