Air fryer apple-topped cake recipe
 This low-maintenance air fryer cake is really easy and quick to make. It bakes perfectly in an air fryer and the apples on top keep it lovely and moist. 150g/5½oz unsalted butter, softened150g/5½oz caster sugar200g/7oz self-raising flour2 large free-range eggs2 tbsp milk (full-fat or skimmed)2 small red apples, cored, cut in half and finely sliced into half moons2 tsp light brown sugaricing sugar, for dustingdouble cream, to serve (optional) 150g/5½oz unsalted butter, softened 150g/5½oz caster sugar 200g/7oz self-raising flour 2 large free-range eggs 2 tbsp milk (full-fat or skimmed) 2 small red apples, cored, cut in half and finely sliced into half moons 2 tsp light brown sugar icing sugar, for dusting double cream, to serve (optional) Method Line a 20cm/8in round cake tin (or a cake tin that will fit inside the air fryer) with greaseproof paper. Whisk the butter, caster sugar, flour, eggs and milk in a large bowl using an electric whisk or in a stand mixer. Mix on a medium speed for a few minutes until well combined. Heat the air fryer to 160C.Pour the batter into the tin and arrange the apple slices on top in concentric circles. Sprinkle over the brown sugar to finish. Bake for 30 minutes (use the dessert or cake setting if there is one). Then reduce the temperature to 150C and bake for a further 5–6 minutes, or until cooked through. (These timings work for a 20cm/8in cake tin – if using a smaller tin, you may need to adjust the timings. Start with 5 minutes more baking time and then test to see if it is done. See Recipe Tip.) Remove from the air fryer, leave to cool for a few minutes and then remove the cake from the tin. Allow to cool then dust with the icing sugar. Slice and serve with the cream, if using. Line a 20cm/8in round cake tin (or a cake tin that will fit inside the air fryer) with greaseproof paper. Line a 20cm/8in round cake tin (or a cake tin that will fit inside the air fryer) with greaseproof paper. Whisk the butter, caster sugar, flour, eggs and milk in a large bowl using an electric whisk or in a stand mixer. Mix on a medium speed for a few minutes until well combined. Heat the air fryer to 160C. Whisk the butter, caster sugar, flour, eggs and milk in a large bowl using an electric whisk or in a stand mixer. Mix on a medium speed for a few minutes until well combined. Heat the air fryer to 160C. Pour the batter into the tin and arrange the apple slices on top in concentric circles. Sprinkle over the brown sugar to finish. Pour the batter into the tin and arrange the apple slices on top in concentric circles. Sprinkle over the brown sugar to finish. Bake for 30 minutes (use the dessert or cake setting if there is one). Then reduce the temperature to 150C and bake for a further 5–6 minutes, or until cooked through. (These timings work for a 20cm/8in cake tin – if using a smaller tin, you may need to adjust the timings. Start with 5 minutes more baking time and then test to see if it is done. See Recipe Tip.) Bake for 30 minutes (use the dessert or cake setting if there is one). Then reduce the temperature to 150C and bake for a further 5–6 minutes, or until cooked through. (These timings work for a 20cm/8in cake tin – if using a smaller tin, you may need to adjust the timings. Start with 5 minutes more baking time and then test to see if it is done. See Recipe Tip.) Remove from the air fryer, leave to cool for a few minutes and then remove the cake from the tin. Allow to cool then dust with the icing sugar. Slice and serve with the cream, if using. Remove from the air fryer, leave to cool for a few minutes and then remove the cake from the tin. Allow to cool then dust with the icing sugar. Slice and serve with the cream, if using. Recipe tips Substitutions Replace 50g/1¾oz flour with 50g/1¾oz ground almonds for a delicious nutty twist, replace the sliced apples with sliced plums, or add 50g/1¾oz chopped pistachios to the cake base. Timings This recipe suits a 20cm/8in cake tin. If using a smaller tin, bear in mind that the cooking time may increase. It is best to adjust the timings as detailed in the recipe and check every 3–4 minutes. If you do need to increase the cooking time, you may want to cover the top of the cake loosely with foil if it is getting a little too dark. This cake is best served on the day it is made, but it can also be tightly covered with cling film and frozen for up to 1 month. Defrost completely before serving. This recipe was developed using a 5.5 litre/9½ pint air fryer.