This is a lovely moist cake with a hint of cinnamon - I've eaten it for breakfast, dessert and many times in between! Perfectly fine served at room temperature but extra nice served warm with yoghurt or cream.

100g softened butter or non-dairy spread
3/4 c brown sugar (ground coconut or rapadura sugar also good)
1 egg
1 tsp vanilla extract
1 1/2 c flour (I used white and wholemeal spelt)
1 1/2 tsp baking powder
1/2 tsp cinnamon
3/4 c milk (I used rice)
3 medium or 4 small cooking apples, peeled, cored and thinly sliced
1/4 c flaked almonds
2 tbsp apricot jam

Preheat oven to 160C. Line a 20cm square tin with baking paper.

Cream butter and sugar in a bowl until pale and fluffy. Beat in egg and vanilla. Sift in flour, baking powder and cinnamon. Pour in milk a little at a time and mix gently until combined. Don't overmix. You can also add finely chopped apple to the batter too.

Spread batter evenly into your tin. Arrange slices of apple on top leaving an edge around the tin. Sprinkle almonds around the edges.

Bake for 45-50 min or until cake is cooked through, use a skewer to check. Leave in the tin for 5 minutes then brush jam all over the top to give a shiny glow.

Remove from the tin and serve warm or at room temperature.