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1
Chop the apples into small chunks (not tiny pieces).
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2
Heat the butter and syrup in a sauce pan - allow butter to melt and bubbling at the sides on a LOW heat.
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3
Add the apples and increase heat to medium for 8-10 minutes until the apples are halfway cooked and golden - set aside to cool (about 20 minutes).
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4
In a bowl beat the sugar, extra butter oil, lemon zest, spices and vanilla - beat until thick and creamy.
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5
Add the eggs one at a time until well combined.
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6
Sift the flour, add the milk and fold through the butter mix together with a large spoon.
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7
Spoon half the cake batter into a well greased bunt tin.
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8
Top with the apples - but no syrup (this will be our glaze later).
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9
Top with the remaining cake mixture and bake for 35-45 minutes (or until cooked when tested with a skewer).
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10
Once cooked, cool briefly and pour the glaze over the cake.
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11
Let the cake cool until the glaze has been absorbed (about 20 minutes).
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12
Remove from the pan and serve warm OR cold with cream.
