Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Adjust the oven shelf to the center of the oven. Grease and line a 20 cm round loose-based cake tin.
In a small bowl, mix together the flour, baking powder and salt.
Peel and core the apples, then dice them into 3 cm pieces

In a large bowl, beat the eggs until foamy then whisk in the sugar, then add the vanilla.
Whisk in half of the flour mixture, and then gently stir in half of the melted butter.
Stir in the remaining flour mixture, then the rest of the butter.
Fold in the apple cubes until they’re well-coated with the batter. Transfer the mixture to the prepared tin and smooth the top a little.

Bake the cake for 45 – 50 minutes, or until a fine skewer inserted into the center comes out clean. Let the cake cool for 10 minutes, then remove from the tin and cool on a wire rack.
Remove the lining paper, then serve with whipped cream or creme fraiche.

Tip:
This recipe also works beautifully with pears.

Recipe and photo: Chantel Engelbrecht