As my (non)Canadian apple cake post was very popular, I'll share my runner up with you as well. If the Canadian apple cake is my 'lovely on the coffee table apple cake', then this one is my 'need a quick cake to go with a cup of tea on a weekday apple cake'. It takes basically no time whatsoever to through together. You get rather thin and moist cake squares topped with cinnamony demerara crust.
NB! I never peel apples from reputable organic source (like my mum's backyard :)). However, if you use regular supermarket apples, it might be best to peel them first, as apples are heavily sprayed with pesticides.
Simple apple cake
240 g/400 ml plain flour
125 g/150 ml sugar
a pinch of salt
1.5 tsp baking powder
100 g melted butter
200 ml milk, sourmilk, kefir or buttermilk
4-5 large apples, cored and cubed
Mix the dry ingredients.
Melt the butter, add milk (drop by drop to prevent curdling), whisk in the egg, using a fork. Add to the dry mixture. If too dry, add some more milk.
Fold in apple cubes.
Pour into a small buttered cake tin.
Sprinkle liberally with cinnamon and demerara sugar.
Bake at 200˚C oven for about 30 minutes, until the cake is nice and golden.
If you wish, sprinkle with icing sugar.
PS The cake is also lovely with chopped rhubarb or gooseberries, so use whatever is in season.