Apple and cinnamon cake with a crunchy crumble topping

23 September 2016

A delicious autumnal apple and cinnamon cake with a crumble topping of sugar, toasted hazelnuts and demerara sugar.

Preparation time

10 minutes

Cooking time

1 hour - 1 hour 15

Serves

8



Ingredients

For the cake

  • 450g/1lb Bramley apples, peeled, cored and chopped
  • 275g/10oz plain flour
  • 20ml/4tsp baking powder
  • 10ml/2tsp ground cinnamon
  • 150g/5oz light soft brown sugar
  • 100g/4oz butter, melted
  • 2 large eggs, beaten
  • 175ml/6floz milk

For the topping

  • 50g/2oz toasted hazelnuts
  • 50g/2oz self raising flour
  • 50g/2oz demerara sugar
  • 5ml/1tsp ground cinnamon
  • 25g/1oz butter

Method

1. Preheat the oven to 190oC/Fan 170oC/375oF/ Gas Mark 5. Grease and line the base of a 20cm/8in loose-based cake tin.

2. Sift the flour, baking powder and cinnamon into a large bowl; stir in the sugar and apples. Mix the butter, eggs and milk together and stir into the dry ingredients – stir until just mixed.

3. Pour into the prepared tin. Place all the topping ingredients in a food processor and blend until crumbly. Scatter over the top of the cake. Bake for 1hr – 1h 15mins or until risen and firm. Cool in the tin.

4. Cut into wedges and serve warm with ice cream or cream or cold as a tea time treat.

Our thanks to Bramley Apples for providing this recipe

Visit our apple recipes section for more delicious puddings, cakes and more

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