Apple cake with crumble topping

The layer of grated apple keeps this cake moist. Serve it warm with some clotted cream for extra indulgence

Ingredients

Apple cake

225g butter, softened
225g light muscovado sugar
3 eggs
100g walnuts, chopped
100g raisins
225g self-raising flour
1/2 teaspoon baking powder
1 teaspoon cinnamon
2 bramley apples

Crumble topping

75g muscovado sugar
75g caster sugar
1 teaspoon cinnamon
120g butter, melted
200g plain flour
100g ground almonds
40g flaked almonds
40g hazelnuts, shelled and roughly chopped

Method

Preheat oven to 180/160/ Grease and line a 9" cake tin
Put all the ingredients, except the apple into a mixer and beat for about 3 mins.
Whilst the cake batter is mixing, peel and grate the apples.
Put half the mixture into the tin, cover with the grated apple and top with the remaining cake batter. Sprinkle over the crumble topping and bake for 1 hour. Check with a skewer to see if it is cooked in the middle, it may take longer depending on your oven. If the cake is still wet, keep testing after 10 min intervals until cooked through. If the crumble topping begins to brown, cover with tin foil.
Remove from the oven and allow to cool slightly. Dust with icing sugar and serve with some clotted cream.

Recipe by Jody Spencer

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