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Toffee Apple Crumble Cake

Use whatever eating apples you have to hand for this Autumnal cake that’s perfect warm with custard or cream or cold with a cup of tea.

Ingredients:

For the filling:

• 350g apples, peeled, cored and cut into long , thick wedges.
• 1 tsp sweet, ground cinnamon

For the batter:

• 200g softened butter
• 275g golden caster sugar
• 4 large eggs
• 2 caps vanilla extract
• 300g plain flour

For the crumble:

• 50g butter, melted
• 50g golden caster sugar
• 125g plain flour
• 100g fudge chunks, available from the baking section of supermarkets
• 50g toasted, chopped hazelnuts
• Pinch cinnamon

To drizzle:

• Caramel sauce, I use a Carnation squeezy bottle from Tesco but there’s lots of them to be found in supermarkets, look for one you can drizzle easily.

.
Method:

1. Heat oven to 160C and line an 8 inch spring form cake tin.
2. Toss the apples with the cinnamon and set aside.
3. Using electric beaters, beat the butter with the sugar then add eggs, beating in between each egg until well incorporated, mix in the vanilla extract then add flour and using a spatula mix until all flour is incorporated.
4. Pour batter into the cake tin, it will be thick, smooth surface with spatula. Push the apple pieces into the batter, quite snugly, as if standing to attention.
5. Make the crumble by combining all the ingredients and mixing with a spatula, pour over batter.
6. Bake cake in the oven for around 1 hr 30mins - 1 hr 45mins, test with a skewer in the middle, once it comes out clean it is ready.
7. Once the cake comes out, leave to cool in the tin for ten minutes then release and drizzle with the caramel sauce.

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