Apple cake

Our apples have been steadily growing bigger and redder, and after another few attempts we have conclusively decided that they are not fit for normal 'eat an apple' consumption, as they are far too sour and tough and somehow just plain yuck. But that doesn't mean we can't put them in other stuff! I've made two apple crumbles already, and yesterday I made an apple cake. This is a recipe my grandmother used to make when my mom was little, but it's not one of those teary-eyed family heirlooms because frankly, it's too simple to put into words.

Ingredients
200 g flour
200 g sugar
200 g butter (softened)
2 eggs
(baking powder)
apples
sultanas/raisins (soaked if you're using dried ones)
cinnamon

Pre-heat your oven to 180 C.
Simply mix together the flour, sugar and butter and add the eggs when the mixture becomes too tough to handle. I added some baking powder because my flour was pretty old, but you can leave that out. Mix thoroughly for about 3-5 minutes and then put into a rectangular baking tin (which you've lined with baking parchment etc).
Cut the apples into little slices and put these on top of the cake mixture, slightly overlapping (in Dutch we call this 'roof tile style'). I used three small apples and my baking tin was filled, but you really just have to try how many will fit. If you have some left over you can always sneak them in between some others.
Dry off your raisins and sprinkle these over. Also sprinkle over some extra sugar and cinnamon.
Bake in the oven for about 30 minutes, until it's dry in the middle.

There is cake mixture underneath, hard to see at this point.

Now the idea is that the cake will spread around and over the apples, partly covering them, and leaving nice 'apple trails' on top. This usually works, but this time, probably because I used baking powder, the cake went a little crazy and gobbled up most of the apples:

Hello cake!

So usually it looks like the bit on the top left, but hey, who cares what it looks like anyway?
It tasted great, moist in the middle and nice and crunchy on the sides. I wanted to add some lemon zest in the mixture but it's a good thing I forgot as these apples are really too sour to be adding some more. But if you're using quite sweet apples, lemon zest may be a nice addition.

There are still lots of apples left on the tree, so I may be trying out some new apple recipes soon, maybe even a tarte tartin if I'm feeling very adventurous!