Step 1
Line the base and sides of a 20cm round, spring-form cake tin with baking paper, then preheat the oven to 175C fan-forced (195C conventional).
Step 2
Make the topping first, by combining the brown sugar, oats, cinnamon and salt in a small bowl. Toss together, then add the butter and maple syrup. Stir until it’s the consistency of wet sand, then set aside.
Step 3
Slice the quartered apples into 1cm wedges and combine in a medium bowl with the cinnamon and 1 tablespoon of the sugar. Toss gently then set aside.
Step 4
Place the remaining sugar in a medium mixing bowl, add the lemon zest and rub together firmly for a couple of minutes to release the citrus oils. Now add the melted butter and eggs, using a hand whisk to beat until smooth. Add the milk and vanilla extract and continue to whisk until fully combined.
Step 5
Sift the flour, baking powder and salt directly into the wet mix. Still using the hand whisk, stir gently until the batter is just smooth (don’t overmix), then scrape into the prepared cake tin. Use a small spatula to even the surface, then arrange the apple slices, just slightly overlapping, in a concentric circle to cover the top.
Step 6
Scatter the topping mixture evenly over the apples, then bake for about 40 minutes or until a skewer inserted into the middle of the cake comes out clean. Transfer to a wire rack to cool, then release the cake from the tin and place on a serving plate. Serve with cream on the side.
