vanilla apple sponge

250g unsalted butter, softened, plus extra for greasing
250g golden caster sugar
4 beaten eggs
250g SR flour
1 vanilla pod, split, seeds removed and reserved.
3 small bramley applies, peeled, cored and cut into wedges
2 tb demerara sugar
1/4 ts ground cinnamon

Heat oven to 180. Butter a 20cm springform tin, then line base with baking paper

Beat the caster sugar and butter until it turns pale and fluffy. add the edds, flour and vanilla seeds, then beat together quickly to make a smooth batter.

Tip into the prepared tin, then lay the apple wedges on top, poking them halfway into the mix. Don't worry if they appear overcrowded as they'll shrink as they cook.

Sprinkle with cinamon and demerara sugar and bake for 1 hour 5 mins or until a skewer comes out clean and the sponge has risen and is golden.

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