Apple Pudding Cake

|A crunchy demerara top soft puddingy insides and enough apple to be potentially good for you.|apple|For the apples:2 apples peeled cored and cut into 2cm cubes (175g prepared weight)1½ tsp ground cinnamon40g soft brown sugarFor the cake batter:200g self-raising flour1½ tsp baking powder½ tsp salt160g soft brown sugar120ml olive oil1 tsp vanilla extract100ml non-dairy milk1 tbsp apple cider vinegarFor the topping:2 apples cored and sliced1 tbsp soft brown sugar|Heat the oven to 200C (180C fan)/390F/gas 6 and line a 20cm springform round cake tin with greaseproof paper.In a medium bowl mix the apple cubes with the cinnamon and brown sugar and set aside.Measure all the dry ingredients for the batter into a large bowl stir to combine then pour in the wet ingredients and beat until you have a smooth batter. Tip in the cubed apples and their sugary cinnamony juices stir to combine then scrape the batter into the lined tin.Fan the sliced apples in a circle to cover the top of the cake sprinkle over the remaining soft brown sugar then bake on the middle shelf of the oven for 50-60 minutes until the cake has risen the apples on top are golden and a skewer inserted into the centre comes out clean. Serve warm or cold.|15.00 minutes|10|The Guardian