Preheat over to 180C / 350°F.

Put the apples into a small pot with ½ cup of water, 1 tsp cinnamon, and 1 Tbsp of brown sugar. Bring to a boil and then cook for 4 minutes. Drain and allow to cool slightly.

Sift the flour & baking powder in a bowl.

Using an electric mixer, cream the butter and the 3/4 cup of sugar together until light and fluffy. Add the eggs, one at a time making sure each is well incorporated before adding the next. Add the dry ingredients and mix briefly until just combined.

Spoon the cake batter into a 23 cm / 9-inch springform cake tin that has been lined with baking paper and smooth the top. Arrange the cooked apple chunks and then cherries evenly over the batter. Sprinkle the top with a little brown or white sugar and a light dusting of cinnamon.

Bake until the cake is golden brown and a sharp knife inserted into the center part of the cake comes out clean, about 45 to 50 minutes. If your cake is over-browning, loosely cover it with foil from about ¾ of the way through the baking time. Cool on rack.

Once cool, leave it at room temperature overnight before taking it out of the tin. You could serve this with whipped cream, vanilla ice cream, or with a light sifting of icing sugar.