Apple Crumble Cake Recipe

100 g

1/2 cup

1

1/2 teaspoon

1 1/4 cup

1/3 cup

1 x 425 g can

2 tablespoons

40 g

1/2 cup

Unsalted butter

Caster sugar

Egg, lightly beaten

Vanilla essence

Self-raising flour

Milk

Pie apple, roughly chopped

Soft brown sugar

Unsalted butter, extra

Rolled oats

• Preheat oven to moderate 180^oC. Brush a deep, 23 x 13 x 7 cm loaf tin with melted butter or oil, line base and side with paper, grease paper.
• Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy.
• Add the egg gradually, beating thoroughly after each addition. Add the essence, beat until combined.
• Transfer the mixture to a large mixing bowl.
• Using a metal spoon, fold in the sifted flour alternately with the milk.
• Stir until just combined and the mixture is almost smooth. Spoon mixture into prepared tin, smooth surface. Top with apple.
• Combine sugar, extra butter and oats in a small pan.
• Stir over low heat until sugar has dissolved and butter has melted; remove from heat. Spoon crumble evenly over apple.
• Bake 45 minutes or until skewer comes out clean when inserted in centre of cake.
• Leave cake in tin 15 minutes. Place tin on board. Lift cake out by holding greaseproof paper.
• Transfer cake to wire rack to cool.
• Tilt cake to one side, pull away half the paper, repeat with other side. Serve plain or with cream.