Apple and cinnamon cake with a crunchy crumble topping

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