Apple and Cinnamon Crumble Cake

Shopping list

• 200 g plain flour

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• 150 g caster sugar

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• 2 tsp baking powder

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• 1.5 tsp ground cinnamon

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• 0.25 tsp salt

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• 100 g unsalted butter — melted

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• 2 piece large eggs — beaten

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• 100 ml whole milk

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• 1 tsp vanilla extract

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• 2 piece Bramley apples — peeled, cored and diced

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• 75 g plain flour — for crumble topping

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• 50 g demerara sugar — for crumble topping

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• 50 g unsalted butter — cold and cubed, for crumble topping

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• 0.5 tsp ground cinnamon — for crumble topping

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Step by step

1. 1

   Preheat the oven to 180°C (160°C fan). Grease and line a 20 cm round cake tin with baking parchment.

2. 2

   In a large bowl, whisk together 200 g plain flour, caster sugar, baking powder, 1.5 teaspoons cinnamon and salt.

3. 3

   In a separate jug, whisk together the melted butter, beaten eggs, milk and vanilla extract.

4. 4

   Pour the wet ingredients into the dry and fold gently until just combined. Fold in the diced apples.

5. 5

   Pour the batter into the prepared tin and spread evenly.

6. 6

   To make the crumble topping, rub together 75 g flour, demerara sugar, cold butter cubes and 0.5 teaspoon cinnamon with your fingertips until the mixture resembles coarse breadcrumbs.

7. 7

   Scatter the crumble topping evenly over the cake batter.

8. 8

   Bake for 45– 50 minutes, or until a skewer inserted into the centre comes out clean and the topping is golden and crisp.

9. 9

   Leave to cool in the tin for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.