Apple and Cinnamon cake

Yet another way of using up all those apples from the harvest.  We've still used less than a big bowlful after 2 dishes and that only scratches the surface of the crop.  Ah well, this cake is nicked from a Mary Berry recipe and altered to suit my taste by using larger quantities, large chunks of apple and replacing her almond essence with cinnamon and it's going down extremely well - and quickly!

Ingredients
750g self raising flour
750g golden caster sugar
375g butter, melted
2 teaspoons baking powder
2 teaspoons ground cinnamon
5 eggs
800g apples
Flaked almonds to top it off

Method
Pre heat the oven to 160C.  Lightly butter a 9inch (22.5cm) springform baking tin.  Add all the ingredients except the apples and the flaked almonds to a large bowl and mix with an electric mixer until well combined.

Peels the apples and cut them into large slices leaving the cores behind.  Next, take half of the cake mixture and add it to the springform tin.  Next, layer the apples evenly across the tin, leaving a small space at the side.  Add the rest of the cake mixture over the top of the apples and make sure all the apples are covered.  Smooth the top of the cake as much as you can then scatter the almonds over.

Bake in the middle of the oven for around 2 hours until a skewer placed in the middle of the cake comes out clean.  Serve warm or cold, with or without tea or coffee, it's delicious whichever way you like.