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)
Cooking time: 1 hour 15 minutes
Makes: 20cm (8in) cake (16 portions)
Ingredients
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)
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)
Method
- 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.
Cook's tip
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.
