Ingredients:
For the cake:
- 150g sugar
- 125g butter
- 3 eggs
- 175g self-raising flour
- 1 teaspoon baking powder
- 2 tablespoons milk
- 2-3 medium apples, peeled and thinly sliced
For the crumble topping:
- 50g flour
- 25g sugar
- 1 teaspoon cinnamon
- 25g butter
Method:
- Cream the butter and sugar together.
- Add the eggs, one at a time.
- Gradually stir in the flour and baking powder, then add the milk.
- Grease and flour an 18x25x5cm tin, or line it with greaseproof paper if you prefer.
- Pour half the mixture into the tin and spread into an even layer.
- Layer the slices of apple across the cake mixture until you have used up all the slices; there should be enough for 2-3 layers of apple.
- Pour the rest of the mixture on top.
- Prepare the crumble topping. Mix the flour, sugar and cinnamon together, then rub the butter in with your fingers. Sprinkle across the top of the cake mixture.
- Bake for 30-35 minutes at 160°C fan (or 180°C for those of you with conventional ovens).
- Allow to cool, cut into slices and munch away!
Tips:
- If you like, you could add a teaspoon of cinnamon to the cake mixture as well.
- Apples could be substituted for pears; I used apples because they’re cheaper and more readily available at the moment.
- Either tart cooking apples (such as the Bramley) or sweeter varieties (such as Braeburn or Royal Gala) can be used in this recipe