Topping
1/4
cup butter
2/3
cup packed brown sugar
1/2
teaspoon ground cinnamon
2
medium apples, peeled, cut into 1/2-inch wedges
Cake
1 1/3
cups self raising flour
1/2
teaspoon ground cinnamon
1/4
teaspoon salt
1
cup sugar
1/2
cup butter, softened
2
eggs
1/2
teaspoon vanilla
1/4
cup milk
1
cup whipping cream
Heat oven to 325°F. Line 8-9 inch cake tin with baking paper.
Melt 1/4 cup butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into pan; spread evenly.
Arrange apple wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary.
In medium bowl, mix flour, 1/2 teaspoon cinnamon and the salt; set aside.
In large bowl, beat 1 cup sugar and 1/2 cup butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth.
Spread batter over apple wedges in brown sugar mixture.
Bake 55 to 65 minutes or until toothpick inserted in center comes out clean.
Cool on cooling rack 15 minutes.
Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan.
Serve warm cake with whipped cream. Store cake loosely covered.
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