I love cooking with apples and this recipe is for a quick apple cake with a crumble topping. It’s a good way to use up windfall apples and makes a change from the usual crumble.
It can also be frozen which is a real benefit and defrosts so nicely, you’d never know it’d been frozen!
If I have any apple sauce, I use it to substitute part of the butter in the recipe, if not I just up the butter!
Ingredients – for a 2l (23cm) loaf tin
Preparation time:15 mins
Oven time : 60 minutes
25 g butter, 25 g soft brown sugar, 1 tbsp plain flour, 1 tbsp crushed nuts
90g butter and 50g apple sauce OR 140g butter
250g self-raising flour
140g soft brown sugar
2 apples, peeled, cored and chopped
5 tbsp milk
2tsp mixed spice
How to: Prepare the topping first by rubbing ( or whizzing) the butter and flour together, the stir in the sugar and nuts. Set aside. To make the cake, whiz the flour and spice together, add the butter and sugar and whiz again. Next add the apple sauce if using, the sultanas, milk, and eggs and whiz again. Finally stir in the chopped apples. Spoon the cake batter into a grease proof paper lined loaf tin and sprinkle with the topping. Bake at 160° for about 60-65 mins until a skewer poked into the cake comes out clean. Leave to cool in the tin (or the cake falls apart) then transfer to a cooling rack.
Eat warm or cold. It’s half way between a cake and a dessert so is also great with a spoonful of ice-cream or greek yoghurt.