Here is a simple yet delicious cake which I think you are going to love. For this I used pink lady apples but actually any eating apples would work well.
Makes 2 small cakes
230g unsalted butter - room temperature
230g caster sugar
4 eggs - whisked & room temperature
Seeds from 1 vanilla pod
230g self-raising flour
1 teaspoon ground cinnamon
1 teaspoon brown sugar
2 eating apples - thinly sliced
Juice 1/2 lemon
300ml double cream
1 tablespoons icing sugar
1/2 tablespoons vanilla paste of seeds
9 inch cake tins
Parchment paper to line
Preheat the oven to 170 degrees celsius (conventional) 150 degrees celsius (fan)
Cream the butter and sugar together until pale and fluffy. Add 1/2 teaspoons cinnamon and the vanilla to the eggs. Slowly add the eggs while mixing on a high speed. When fully incorporated fold in the flour being careful not to lose the air gained. Split the mixture between 2 tins. Add the apple slices to the top and sprinkle with 1 teaspoon sugar and 1/2 teaspoons cinnamon. Bake in the oven for 30-35 minutes. Test to see if the cake is cooked with a wooden skewer, or cocktail stick.
Remove from the oven and allow to cool completely.
Whip all of the ingredients together to get soft peaks.