Part cake, part crumble, this was a great way of using up a few wrinkly apples from the fruit bowl. It can be eaten cold as a snack or warm with a scoop of ice cream, maple syrup or custard as dessert.
Apple Crumble Cake
for the cake :
150g soft brown sugar
210g self-raising flour
a pinch of salt
3 apples, peeled and chopped into chunks
for the crumble topping :
50g sugar (I used a mix of granulated and demerera for extra crunch)
Preheat the oven to 180° and grease a cake tin.
Beat together the butter and sugar.
Add the eggs.
And mix in the flour, salt and cinnamon with a wooden spoon until it has a smooth consistency.
Flatten the ball of dough in the cake tin - don't worry if it doesn't fill it as it will spread out during cooking. Press chunks of apple all over the surface of the cake.
Mix the crumble ingredients together in a bowl by rubbing them through your fingers until they make coarse breadcrumbs.
Scatter over the cake in the tin and bake for 45 minutes until a knife inserted in the centre comes out almost clean.
Leave to cool for ten minutes before turning it out.
The soft apple and crunchy crumble topping add a lovely texture to the cake.
This was a great way of using up the last apples that were going wrinkly, as well as the end of a bag of demerera sugar, so I'm adding it to this month's #KitchenClearout linky.