Bramley Apple and Cinnamon Crunch Cake
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Preparation time: 10 mins |
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Cooking time: 1 hr – 1 hr 15mins |
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Serves: 8 |
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Ingredients |
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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
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- 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.
