Irish Apple Crumble Cake

Apple crumble is one of my most favourite desserts of all time, I remember making it growing up and to this day still swoon at the smell of it coming out of the oven. ย This Irish apple crumble cake is nice little twist on the classic with a moist apple cake interior and a light crumbly topping. ย That classic combination of apple and blackberries could also be used here.

Serves 6-8
110g butter plus extra for greasing
150g soft light brown sugar
2 large free range eggs
210g plain flour, sifted
1 teaspoon baking powder
pinch of salt
1 teaspoon ground cinnamon
300g peeled, cored and sliced cooking apple (Shouldnโ€™t be more than one large one)

For the crumble topping:
50g of vanilla sugar (or substitute with caster sugar)
50g of plain flour
50g of butter

Preheat the oven to 180ยฐC, grease and line a 20cm cake tin with a removable base. With an electric hand mixer, beat the butter and sugar in a large bowl until pale. Add the eggs, one at a time, mixing until they are incorporated.

Fold through the flour, baking powder, salt, and cinnamon until you have a thick cake batter. Stir through the apple and pour the batter into the cake tin. The batter will be thick, so use a spatula to spread across the base of the tin.

Using a handblender with a food processor attachment, blitz the ingredients for the crumble topping until you get left with rough crumbs. You can also do this by hand in a bowl using your fingertips to combine the ingredients together. Sprinkle the crumble topping on top of the batter.

Bake in the oven for 40-45 minutes or until a skewer inserted into the centre comes out clean.

Remove from the oven and leave to cool.