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Preheat the oven to 180°C/350°F (160°C fan-forced).
Butter a 23cm/9" round cake pan and line the base with baking paper / parchment paper. No need to line the sides.
In a separate bowl, whisk together the flour, baking powder and salt.
Using a handheld beater or stand mixer with the paddle attachment, beat the butter for 1 minute on medium until creamed.
Add the sugar and beat on medium for 1 minute until fluffy and becomes a paler yellow.
Add the eggs one at a time, mixing well after each addition. Beat in the vanilla extract.
Add the flour mixture into the bowl and beat on low until you can no longer see dry flour, then stop beating.
Stir through the diced apples using a spatula. The batter will be quite thick, it's not pourable.
Spread the batter evenly into the prepared cake pan.
Bake for 30 minutes, or until a skewer inserted in the centre comes out clean.
Let the cake rest for 5 minutes in the pan before removing. Cool for a further 10 minutes then serve warm or let it cool completely on a wire rack.
Dust with icing sugar, if desired. If serving warm, it's especially lovely with a scoop of ice cream.