Continuing my link up with White's Oats, this Apple and Cinnamon Crumble Cake is delicious eaten warm with a cup of tea or with lashings of creamy custard as a pudding - Perfect for Easter Sunday lunch!
Apple & Cinnamon Crumble Cake
Preparation time: 20 minutes
Cooking time: 1 hour 15 minutes
Makes: 20cm (8in) cake (16 portions)
70g Whites Oats Jumbo Organic Oats
3 red skinned apples
200g (7oz) self-raising flour
1 ½ tsp ground cinnamon
½ tsp salt
225g (8oz) demerara sugar
50g (2oz) raisins
125g (41/2oz) butter, melted
2 large eggs, beaten
175ml (6floz) milk
125g (41/2oz) Hazelnut, Almond & Honey granola
Icing sugar to dust (optional)
This cake mixture works well with pears to replace the apple. Or make up the cake mixture and omit the apple slices for the topping and replace with 150g (5oz) blackberries or raspberries or blueberries.
Artist, Baker and Blogger. Mum to my two beautiful, cheeky girls. Muddling my way through parenthood with equally cheeky Husband.