Ingredients
250g butter
250g caster sugar
250g self raising flour
3 eating apples
4 eggs
2 tsp cinnamon
Method
1) Preheat oven to 180.
2) Peel the apples and slice thinly. Place in a bowl and sprinkle one teaspoon of cinnamon over the slices. Toss the apples so they are all coated in yummy cinnamon.
3) Make the crumble topping! Rub together 50g butter, 50g sugar, 50g flour with the other teaspoon of cinnamon until they look like kind of chunky breadcrumbs (or crumble mix).
4) Put the remaining 200g of sugar in a large bowl with the 4 eggs and whisk for bloody ages (10 minutes) with an electric whisk. Should maybe double in volume, thicken and look pale.
5) Melt the remaining 200g of butter in a pan and leave to cool a wee bit before drizzling/folding simultaneously into the whisked egg/sugar mix. DO NOT LOSE THE VITAL AIR YOU SPENT 10 MINUTES WHISKING IN. Use a spatula for god's sake.
6) Sieve in (I don't because I'm lazy but you should) the self-raising flour (200g) and again fold it in.
7) Pour into a lined and greased HUGE tin as this is a deep, big cake! (I had a silicone mould so didn't have to do this... TOP TIP: if using a silicone mould, put a line of greaseproof under the bottom so you can lift the cake easily out of the mould, obviously you can't turn a cake with a crumble top out upside down...)
8) Layer the cake batter with the sliced apples and then the crumble topping.
9) Bake in the middle of the oven for 55 minutes (I always check ten mins before and this really needs the 55 mins in my opinion). The top should be golden brown and if you press the middle, it shouldn't be at all wobbly. Leave to cool for 10 mins then put out onto a cake cooling rack.
And how cute is this cake mould? Nip down to Ikea and grab yourself one!