Apple and cinnamon crumble cake

Name: Apple and cinnamon crumble cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12
Ingredients: 125 g plain flour; 1 tsp ground cinnamon; 50 g slightly salted butter, cold, cubed; 125 g demerara sugar; 50 g roasted chopped hazelnuts

A light and fluffy sponge with a delicious crumble topping - the perfect autumnal bake.

4.5 out of 5 stars(2) Rate this recipe

Makes12
CourseCake
Prepare15 mins
Cook1 hr
Total time1 hr 15 mins

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For the crumble topping:

125g plain flour
1 tsp ground cinnamon
50g slightly salted butter, cold, cubed
125g demerara sugar
50g roasted chopped hazelnuts

For the cake:

250g plain flour
2 tsp baking powder
125g slightly salted butter, softened
150g golden caster sugar
1 tsp vanilla bean paste
150ml milk
2 large Waitrose British Blacktail Free Range Eggs
6 cox apples
1 Juice 1 lemon

Preheat the oven to 180°C, gas mark 4. Grease and line a 28 x 22cm rectangular cake tin with baking parchment. For the crumble topping, place the flour, cinnamon and cold butter into a large bowl and rub together with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar and nuts then transfer to the fridge.
For the cake, sift the flour and baking powder into a bowl and set aside. Using a mixer or electric handheld whisk, cream the butter, sugar and vanilla until pale and fluffy. In a separate bowl, whisk together the milk and eggs. Gradually beat a little flour into the butter mixture, followed by a little of the milk and eggs, alternating until they're all mixed in. Spoon the cake mixture into the prepared tin and level with the back of a spoon.
Peel, core and halve the apples, then slice thinly and toss in the lemon juice. Arrange on top of the cake mixture then sprinkle the chilled crumble over the top.
Bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean. Transfer to a wire rack to cool then cut into 12 pieces. Great with a spoonful of Waitrose Caramel Sauce, or whipped cream.

Cook’s tip

To follow the recipe exactly as it appears in the Cookery School video link, here are a few tips:

You can add the cinnamon to the rubbed in flour and butter at the same time as adding the nuts and sugar.
Sieving the flour and baking powder together will add lightness to your batter, but it’s not vital if you need to save time.
Add the zest from the lemon to the sponge, if you like. An unwaxed lemon is best, or you can scrub a regular lemon in hot water before zesting.
It’s fine to leave apples skins on before slicing. The original recipe uses Cox apples, but you can use any type of full-flavoured eating apple.
Becca tosses the apples in the lemon juice, plus a little cold water, as she has sliced most of the apples ahead of time.
The cake can be eaten warm or cold; make sure you leave it in the tin for at least 10 minutes before removing it and slicing.