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Heat the oven to 190C/375F/gas mark 5. Butter a 20cm, round springform cake tin and line the base with baking parchment.
Put the flour in a bowl, add the butter and rub in with your fingertips until the mix resembles breadcrumbs (or do this in a processor). Stir in the sugar and sultanas. Combine the cider and vinegar, pour into the dry ingredients and mix lightly but thoroughly. Finally, fold in the slices of apple.
Spoon the cake mix into the prepared tin, smooth it out until reasonably flat and scatter the top generously with demerara sugar. Bake for 40-45 minutes, until golden brown and a skewer comes out clean. Leave to cool before serving.