apple and cinnamon cake

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1 lb self-raising flour
12 oz caster sugar
12 oz butter or margarine
4 large eggs
10 tbsp milk
2 tbsp cinammon (heaped)
2 medium apples and a little lemon juice

Mix all ingredients (except apples and lemon juice) together in a food mixer until fluffy.

Turn into a prepared tin, about 10 inches diameter. Peel and core apples, cut into segments , cover with lemon juice (stops apples browning in oven). Place half the segments on the mixture, push to almost bottom of tin. Place rest of segments in a pretty pattern.

Bake in a moderate oven for about half an hour.

Note: I substituted brown sugar for the caster sugar and it gave it an extra caramel-y flavour. Nyom.