¾ tsp baking powder
4 large apples, peeled, cored and diced into 3cm pieces
2 large eggs, at room temperature
150g caster sugar
½ tsp vanilla extract
115g butter, melted and cooled to room temperature
whipped cream, crème fraîche or vanilla custard, for serving
6 tbsp unsalted butter
1/3 cup sugar
800g Granny Smith apples, peeled, cored and cubed
Preheat the oven to 180C. Move the oven rack to the centre. Grease and line a 20cm round loose-based cake tin.
Mix together flour, baking powder and a pinch of salt.
In a separate large bowl, beat the eggs until foamy, then whisk in the sugar and add vanilla.
Whisk in half the flour mixture, then gently stir in half the butter. Stir in the remaining flour, then the rest of the butter.
Fold in the apple cubes so they’re well coated with batter. Transfer the mixture to the prepared tin and smooth the top a little. Bake for 50 to 55 minutes, until a skewer inserted into it comes out clean. Let the cake cool for 10 minutes, then remove from the tin and cool on a wire rack.
Topping: melt the butter in a nonstick pan over medium heat, and sprinkle over the sugar. Stir until the sugar melts, then add the apple cubes Cook until they’re brown and caramelised (about 10 minutes).
Serve with dollops of cream, custard or crème fraîche.