Sweet & Simple Bake #2 - Vanilla Apple Cake.... Errr, I mean Vanilla Blueberry Cake :)

Alright folks, here it is - my attempt at this month's truly scrumtious Sweet & Simple Bake. This recipe is generally a simple recipe, but the end product is worth it's weight in gold! I am telling you, one bite of this thing and you are not going to want to share. I made some alterations to the recipe, some intentional, some not so much, but I will get to that later. Thanks ladies for another worthwhile experiment and I look forward to the next :)

Ingredients:

250g/9oz unsalted butter, softened, plus extra for greasing

250g/9oz golden caster sugar (or normal caster sugar)

4 eggs, beaten

250g/9oz self-raising flour

1 vanilla pod, split, seeds removed and reserved (or 1 tsp vanilla extract)

3 small Bramley apples, peeled, cored and cut into wedges (or any other type of cooking apple, if not apple of your choice)

2 tbsp Demerara sugar

¼ tsp ground cinnamon

*My ingredients:

1 cup + 2 tbsp butter

1 1/3 cup sugar

4 eggs, beaten

1 tbsp vanilla

2 1/3 cup flour

2 tsp baking powder

1 cup milk

1 cup fresh blueberries

2 tbsp brown sugar

1 tsp cinnamon

...Reasons for changes:

more vanilla - just because I love vanilla and always add more than the recipe calls fore :)

extra flour - when I done my conversions I wrote down 2 full cups instead of just the 1 needed

milk - to offset the extra flour

blueberries - I didn't have any apples on hand, but had a load of fresh berries

more cinnamon - same as vanilla

Sorry for all the changes SSB, but desperate times call for desperate measure LOL

Steps:

-Heat the oven to 350°F.

-Spray 8-inch springform pan, then line the base with baking paper.

-Beat the sugar and butter together until the mixture turns pale and fluffy.

-Beat eggs with vanilla.

-To butter mixture add eggs, flour, baking powder, and milk. Beat together quickly to make a smooth batter.

-Pour into the prepared pan. (I had enougb batter left over to make 6 muffins as well).

-Sprinkle the berries on top of the batter, pressing in with the bottom of a measuring cup.

-Sprinkle with the brown sugar and cinnamon over top.

-Bake for 1 hour 5 mins, or until a skewer inserted into the centre of the cake comes out clean and the sponge is risen and golden.

-Leave to cool for a few mins, then release the tin and cool the cake completely on a wire rack.