Wash and cut apple into small cubes. Grind to a smooth puree adding 1/2 cup of water. Set aside.

In a wide bowl, sieve wheat flour/ atta, maida, baking powder, baking soda and cinnamon powder. Keep it aside.

In another bowl, mix melted butter, milk, vanilla essence and apple puree.

Add sieved dry flour to the wet milk mixture. Add little by little and mix without lumps.

Batter should be thick and pourable. It will fall like a ribbon. Lastly add 1 tbsp cooking oil. Mix well.

Take an aluminum baking pan. Grease it with butter. Sprinkle maida all over the pan and dust off the excess flour. Pour the cake batter to the pan. Fill 3/4th of the pan. Pat the pan to level the batter and break the air bubbles.

Preheat the oven in convection mode at 180c. Place the baking pan and bake at 180c for 35 to 40 minutes. Cake rises and cracks on top. No issues. After 30 minutes, open the oven and insert a toothpick or knife in the middle of the cake. If its sticky or with batter, bake for another 5 to 10 minutes. If the knife comes out clean, cake is done. Remove the baking pan and set aside to cool down. After the cake becomes warm, run a knife around the cake and loosen the sides. Invert the cake in a plate and remove it. Make pieces and enjoy ! This cake stays good only for 2 days if kept outside. Refrigeration is not advisable because cake may become dry. So its better to consume soon.

FOR MICROWAVE APPLE CAKE : Take 1 cup of apple cake batter in a big glass bowl. Microwave in high power (800w) for 3 to 4 minutes. Check with a toothpick and remove it. Invert in a bowl after cooling down.