This cake hits all the spots for a transitioning season. The apple trees are full and falling, ripe to be picked for this delicious go-to cake. With autumn spices and a crumble top, this cake is super easy to rustle up and enjoy over a weekend with a cuppa, or an afternoon homemade snack for you and the family. enjoy x
Ingredients:
3-4 apples cored, peeled and sliced
1 tsp cinnamon
150g butter
150g s/r flour
3 eggs whisked
100g sugar
Crumble topping:
100g oats
25g ground almonds
75g butter
1 tbsp golden syrup
25g soft brown sugar
handful chopped almonds
Method:
In a mixing bowl or stand mixer, add sugar and butter. mix until light and fluffy (around 5-7minutes)
Meanwhile core, peel and slice the apples. Pop into a bowl with a sprinkling of cinnamon
Next add to the cake mixture the whisked eggs and flour. add a pinch of salt, the cinnamon and bring together into a smooth batter. Pour into a 9inch cake tin.
Layer the sliced apples in neat rows overlapping each slice until all the apples are nestled in.
Make the crumble topping by putting the butter, golden syrup and sugar in a saucepan on a medium heat to melt. once melted add in the ground almonds and oats. Turn off the heat and stir with a spoon to combine well. Spoon over the apples evenly before popping into a hot oven at 180 for 35 minutes.
Enjoy hot or cold.