120g soft Kerrygold butter
140g caster sugar
2 large eggs
Dash vanilla extract
210g Odlums plain flour
1 teaspoon baking powder
1/4 teaspoon ground clove (optional)
2 1/2 granny Smith apples peeled & chopped into cubes
50g plain flour
30g Flahavans porridge oats
50g caster sugar
Line the base of a 7.5 inch round loose bottom cake tin. Grease and flour the sides and base of the tin and set aside.
For the cake, cream the butter and sugar until soft and pale in colour.
While this is mixing, peel and chop the Granny Smith apples, set aside.
Add the eggs to the butter mixture one by one until combined.
To this add the vanilla.
Sieve the flour, salt, baking powder & ground cloves into the above and mix.
Finally fold in the chopped apple cubes.
Spoon this batter into the prepared cake tin.
For the crumble topping, simply mix the flour, sugar, porridge oats and butter until a sandy texture is reached.
Place the crumble mix on top of the cake batter and place in a preheated oven set at 180°C / 160°C fan / Gas 4 and bake for 45/ 50 minutes or until a knife inserted into the middle of the cake comes out clean.
Once the cake is baked, remove and allow to sit for 5 minute before removing the tin.
Serve warm with a spoon of semi whipped cream.