Apfelkuchen

Here is the recipe for the Apfelkuchen. I will write it in Imperial measurements with a rough metric conversion in brackets.

2lbs (1kg) cooking apples
1/2lb (250g) marge (or butter)
1/2lb (250g) sugar
2 eggs
3/4 lb (375g) self raising flour
dash of vanilla essence
1/2 teaspoon cinnamon

1. Cream marge with 1/4lb (125g) sugar
2. Add beaten eggs
3. Add flour and essence
4. Line two 8 inch round cake tins with greaseproof paper and spread the mixture about half an inch thick
5. Peel core and slice the apples thinly and press down into the mixture rounded side up (I find it easiest to do 4 at 12 o' clock, 3, 6 and 9 o' clock and then fill in the quarters. Then do the middle. )
6. Dredge with the remaining 1/4lb  (125g) sugar and cinnamon mixed together
7. Bake at 390F (200C) for 30 minutes, until the apples are cooked.
8. Serve with whipped cream
9. This recipe freezes beautifully. I pop the cake into a plastic bag. Thaw at room temperature for 5-6 hours. 
10. Enjoy!