3 Apples cored and sliced
150g Butter
25g Light Brown Muscovado Sugar
125g Golden Caster Sugar
2 Eggs Beaten
125g Self Raising Flour
1 tsp Baking Powder
1 tsp Ground Cinnamon

Heat the oven to 180C/Fan160C/Gas4

Put the apples in a large non-stick frying pan with 25g of butter and the muscovado sugar and cook over a medium heat for 3-4 minutes, until just tender and caramelised, stirring occasionally. Remove from the heat.

To make the cake, butter and line a 20cm round or square deep cake tin. Using a slotted spoon, arrange the apples in the base, reserving the syrupy pan juices. Beat the remaining butter and sugar together until fluffy. Gradually beat in the eggs, then sift in the flour, baking powder and cinnamon. Fold in gently until combined, then spoon the mixture on top of the apples. Level the surface and bake for 30-35 minutes, or until springy to the touch.

Leave to cool in the tin for 5 minutes, then turn out onto a serving plate. Spoon over the reserved syrupy juices.
You can also add some sultanas to the apples when cooking for an extra flavour.