Traditional Devon
Apple Cake

A Mid-Morning, or Any-time, Favourite

 What you will need:

450g/ 16oz Cooking Apples
(Bramleys or similar)

225g / 8oz Plain Flour

7.5g/ 1.5 tsp Baking Powder

2.5g/ Half tsp Salt (Or to taste)

115g/ 4oz Sugar
+
30g/ 1oz for topping off
(Caster or Soft Brown
~ Cane sugar also works)

115g/ 4oz Butter 

2 eggs



Preheat oven to 230°C / 450°F /gas 8 (adjust for Fan Ovens) and grease a 18-20cm/7-8in cake tin 
.................................
Peel and Core the apples then chop into various sized
 rough chunks (You should have about 350g/ 12 oz ).

Mix (Sift) flour, baking powder and salt 
into a bowl and rub in the butter.

When the mixture resembles breadcrumbs, stir in the sugar.
Now work in the eggs, then the apple and mix in well.

Turn the chunky mix out into the baking tin.
Sprinkle the 30g/ 1oz of sugar on top (to form a sweet crust).

Place in Oven and Bake for 45- 50 min until Golden brown.
(If the top starts to brown too quickly cover the top of the tin with foil removing it a few minutes before the end)

Leave to cool in tin for 10 min before placing on a wire rack.
(If the base appears a little too moist you can place the cake back in the oven, upside down, and allow to dry a little)
Variations
Some people like to add Lemon Juice and Cinnamon to their mixture but these could be classed as 'modern', as Lemon and Cinnamon would not have been available for the Traditional mix .
This leads to a question of the 'sugar' in the mix, as sugar  only came into common use in the England in 1880s.  Prior to this Honey was a common sweetener and eating apples could have assisted in reducing the sweetening requirement.