I know, you're probably saying to yourself that you haven't really stopped. The point is that the early varieties have all been picked and the tastier, mid- and late-season varieties are coming off the trees right now. Apples picked fresh off the tree are far superior to those held for long periods in cold storage.
100g caster sugar
70g of honey
80g of softened, unsalted butter
300g of sifted self-raising flour
1 level tsp of cinnamon powder
Preheat the oven to 180C and grease a 20cm-wide cake tin with softened butter. Dust the greased surface with a little flour.
Beat together 3 eggs, 100g caster sugar and 70g of honey until the mixture is pale and fluffy. Add 80g of softened, unsalted butter and beat in. Add 300g of sifted self-raising flour, 1 level tsp of cinnamon powder and the flesh of 3 apples, peeled, cored and cut into 1cm pieces. Mix gently, or at low speed if using a mixer.
Spoon the mixture into the cake tin and place in the oven for 45-55 min, making sure it is completely cooked in the middle before removing: test with a skewer - it should have no uncooked dough attached to it. Remove from the tin and cool on a cake rack.
Serve with caramelised apple sauce and some cream if desired.