Bramley Apple and Cinnamon Crunch Cake

Bramley Apple and Cinnamon Crunch Cake

Course: Dessert
Servings

8

servings
Prep time

10

minutes
Cooking time

1

hour 

15

minutes

Ingredients

  • 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

  • Topping:

  • 50g/2oz toasted hazelnuts

  • 50g/2oz self raising flour

  • 50g/2oz demerara sugar

  • 5ml/1tsp ground cinnamon

  • 25g/1oz butter

Directions

  • Preheat the oven to 190oC/Fan 170oC/375oF/ Gas Mark 5. Grease and line the base of a 20cm/8in loose-based cake tin.
  • 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.
  • Pour into the prepared tin. Place the remaining 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.
  • Cut into wedges and serve warm with ice cream or cream or cold as a tea time treat.
 

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