
Serves 6
Cake
120g soft Kerrygold butter
140g caster sugar
2 large eggs
Dash vanilla extract
210g Odlums plain flour
1 teaspoon baking powder
pinch salt
1/4 teaspoon ground clove (optional)
2 1/2 granny Smith apples peeled & chopped into cubes
Crumble topping
50g plain flour
30g Flahavans porridge oats
50g caster sugar
60g butter
Method
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.
Hi Shane why don’t you put your ammounts up in both weights ounces and g please
Thanks for bringing this to my attention Kathleen 🙂
Definitely going to try this Shane,looks fabulous would it work using gluten free oats and flour as could make one for my daughter as well.
Hi Antoinette, GF oats is no problem but the flour might cause upset, try substituting with ground almonds and let me know how you get on. Shane
Have tried this Shane thank you it was amazing and so easy to make xx
AMAZING, this makes me so happy Antoinette, thank you!