Preheat oven to 180’C/Gas mark 4.
Lightly grease a 23cm (9in) sandwich tin and line with baking paper.
Sift the flour and spices into a bowl and rub in the butter until the mixture is the consistency of breadcrumbs.
Peel, core and finely chop the apples and mix them with the soft brown sugar.
Stir into the flour mixture and beat in enough milk to form a soft, not sticky consistency.
Spoon the mixture into the prepared tin and spread it evenly around the sides.
Sprinkle with the demerara sugar to give the cake a crunchy topping.
Bake for 40-45 minutes or until firm to the touch.
Cut into slices and serve with a dollop of single cream / crème fraîche and a sprinkle of cinnamon on the top.
8 servings