Soft, buttery almond flecked cake filled with sweet apples and topped with a crunchy cinnamon crumble...Perfect with a cuppa...
Crumble
150g butter, cold and diced
200g plain flour
80g brown sugar
40g caster sugar
1 teaspoon cinnamon
Cake
150g butter, softened
130g caster sugar
3 eggs
1 tsp vanilla extract
75g plain flour
1½ tsp baking powder
110g ground almonds (not almond meal)
2 medium golden delicious apples
Method:
1. Preheat the oven to 180°C. Grease and line an 8" square cake tin with baking paper.
2. In a large bowl, rub the butter into the flour, sugars and cinnamon until you end up with a crumbly mixture. Place the crumble mix into the fridge.
3. Cream the butter and caster sugar until light and fluffy.
4. Add the vanilla extract and eggs, one at a time, beating well between each addition.
5. Gently fold through the flour, baking powder and almonds (don’t overmix).
6. Spread the cake batter into prepared tin.
7. Cut each apple into 16 thin slices.
8. Layer the apple slices over the cake batter (try to really cover the mixture with the apple slices to prevent batter from popping through the apples and the crumble mix).
9. Sprinkle the crumble mix over the apple slices and bake for approximately 45 minutes. If a skewer comes out clean then it is ready.
10. Allow to cool completely before serving
Posts
