Preheat oven to 180 C / 350 F. Grease and line a 22 cm deep cake tin with baking paper. Set aside.

Place 110 g butter and brown sugar in a saucepan over medium heat. Whisk until combined. Cook, whisking constantly, for about 1 minute or until the mixture thickens. Pour into the cake tin.

Arrange the apple slices in a single layer in the cake tin. Set aside.

Sift flour, baking powder and salt into a medium bowl. Set aside.

Place 125 g butter and granulated (caster) sugar in a bowl. Using an electric mixer, beat until pale and fluffy.

Add eggs, one at a time, beating to combine after each addition. Add vanilla extract. Beat until combined.

Add half of flour mixture and beat until combined. Scrape down the sides of the bowl as required. Add remaining flour mixture and beat again until combined.

Add chopped apples and ground cinnamon. Fold in gently. The batter will be slightly thick.

Transfer the cake batter to the cake tin. Spread evenly with a spatula.

Bake for 55 minutes to 1 hour or until a skewer inserted into the center of the cake comes out clean.

Remove cake from oven. Leave to cool slightly in the pan, about 10 minutes. Then transfer on to a wire rack to cool completely.

Slice and serve the cake warm with a scoop of your favorite ice cream if you like.