Apple and Cinnamon Crunch Cake

Elvis Elvis

The crunch is the crumble topping!

Difficulty rating: Moderate

Serves: 6

For the base:
4 oz butter
4 oz caster sugar
2 medium eggs
5 oz self raising flour
For the topping / filling
12 oz apples, peeled and finely chopped
1 tsp lemon juice
4 oz self raising flour
3 oz butter
1 tbsp milk
3 oz Demerara sugar
1 tsp ground cinnamon

Apple and Cinnamon Crunch Cake

Preheat the over to 180C and lightly oil and line an 8” cake tin. Pour the lemon juice over the apple pieces to prevent them from discolouring.

For the topping:
Sift the flour and cinnamon together into a bowl. Rub the butter into the flour and cinnamon mix until it forms breadcrumbs. Next stir in the sugar. Set aside.

For the base:
Cream together the butter and sugar until pale and fluffy. Slowly beat the eggs in, and then sift in the flour folding in as you go. Pour this mixture into the base of the cake tin, and tap the tin gently to level it out. Next add the apples to the cake tin. Pour the milk over the crumble mixture and combine. Scatter the crumble mixture on top.
Cook in a preheated oven for 1 ½ hours. Serve with hot custard!