(Serves 6-8)

For the cake:

  • 250g butter
  • 250g light brown sugar
  • 1tsp ground cinnamon
  • 1tbsp maple syrup
  • 4 eggs
  • 250g self-raising flour
  • 50g pecans
  • 2 apples, cored and diced

For the crumble:

  • 50g butter
  • 100g plain flour
  • 50g light brown sugar
  • For the fudge topping:
  • 25g brown sugar
  • 25g butter
  • 25g maple syrup
  • 50ml double cream

For the filling:

  • Whipped cream

For the cake, pre-heat the oven to 180°C/160°C fan/gas 4. Grease and line a 25cm spring form cake tin.

Cream the butter and sugar. Add the cinnamon and maple syrup, then the eggs, one at a time.

Fold in the flour, pecans and half the diced apples. Add the mixture to the cake tin.

For the crumble, rub the butter into the flour and sugar to resemble breadcrumbs. Sprinkle over the top of the cake mixture, with the remaining diced apples, and bake for 30 to 40 minutes.

For the fudge topping: while the cake is cooling, add brown sugar, butter, maple syrup and cream into a pan and bring to the boil.

Slice the cake horizontally and sandwich with whipped cream. Drizzle with the fudge topping.

:: James Martin's United Cakes Of America is on Good Food on Sundays, Mondays, Tuesdays and Wednesdays, starting Sunday, February 24