A take on the traditional Apple Crumble (recipe here), this cake is spongy and moist with a delicious spicy apple filling. Ideal for teatime, just slice, warm (optional) and serve with a huge dollop of cream.
You will need:
145g light brown sugar
3 extra large eggs
280g self raising flour
5ml bicarbonate of soda
385g canned pie apples
50g cake flour
50g castor sugar
25g desiccated coconut
5ml ground cinnamon
Cream butter and sugar together well. Add the eggs, one at a time, beating well after each addition.
Sift the flour and bicarbonate of soda together and add, alternately with the buttermilk, to the creamed mixture. Spoon half the batter into a greased 23cm loose-bottomed round springform pan. Layer the apples on the top and cover with the remaining batter.
Combine all the ingredients and sprinkle over the top of the cake.
Bake in a preheated oven at 180 degrees Celsius for 40-50 minutes, or until the cake is done. Cool slightly in the pan and then remove carefully and place on a serving plate. Dust with icing sugar before serving.