Apple Crumble Cake

Apple Crumble Cake

(adapted from Raspberri Cupcakes)

Cake:

230g self raising flour

pinch of salt

120g butter, softened

120g sugar

2 eggs

1 teaspoon vanilla extract (I used vanillin)

2 tablespoons milk

2 small Granny Smith apples, peeled and sliced thinly (I just used 1 big apple)

ground cinnamon

Crumble:

125g self raising flour

90g sugar

45g butter, diced

1 1/2 tablespoon water for mixing

ground cinnamon

Cake:

1. Preheat oven to 180°C/160°C. Grease a 19cm square/round cake tin.

2. Using an electric mixer, beat butter and sugar until light and creamy. Add in eggs and vanilla and beat until just combined. Add in flour, milk and salt and beat until combined. Don't overbeat the batter.

3. Spread mixture evenly over the base of the tin and evenly distribute the apple slices on top to cover the whole surface. Sprinkle ground cinnamon over the apples.

Crumble:

4. In a clean bowl, put flour, sugar and butter in a bowl and rub mixture between your fingers to combine them together. Add in 1/2 teaspoon of ground cinnamon then gradually add in 1/2 teaspoon of water at a time whilst combining mixture with your fingers. Continue rubbing the mixture until it starts to form fairly big clumps of 0.5cm.

5. Spread crumble over mixture over the top of the apples and pat it down slightly.

6. Bake for 45 minutes until the crumble is golden brown. Allow cake to cool for 15 minutes before serving.