Apple & Cinnamon Crumble Cake
Cooking time: 1 hour 15 minutes
Makes: 20cm (8in) cake (16 portions)
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)
- Preheat the oven to 180*C/fan oven 160*C/gas mark 4. Grease and line an 8in/20cm square cake tin. Core and coarsely grate one apple.
- Sift the flour into a large bowl and stir in the oats, cinnamon, salt, sugar and raisins. Beat in the melted butter, eggs, milk and grated apple and pour into the prepared tin.
- Scatter over the granola. Quarter, core and slice the remaining apples and scatter randomly over the top of the cake, pushing them into the cake mixture slightly. Bake for 1 hour to 1 hour 15 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool before dusting with icing sugar if liked and cutting into 16 squares.