Name: Apple crumble cake
Total time: 1 h
Yield: Serves 10
Cuisine: British
Ingredients: 200g unsalted butter, softened, plus extra for the tin; 100g golden caster sugar; 100g soft light brown sugar; 4 eggs; 200g self-raising flour; 2 tsp vanilla extract; 1 tsp baking powder; 100g ground almonds; 100g soured cream; 2 medium cooking apples, peeled, cored and cut into 1cm pieces; 2 eating apples, peeled, cored and cut into 1cm pieces; 1 tbsp lemon juice; 100g soft light brown sugar; 1 tsp ground cinnamon; ¼ tsp mixed spice; 100g plain flour; 75g unsalted butter, cold and cubed; 75g golden caster sugar; 50g rolled oats; ½ tsp ground cinnamon; a pinch mixed spice

A dark blue plate topped with a slice of sponge pudding covered in custard

200g unsalted butter
softened, plus extra for the tin
100g golden caster sugar
100g soft light brown sugar
4 eggs
200g self-raising flour
2 tsp vanilla extract
1 tsp baking powder
100g ground almonds
100g soured cream

APPLE COMPOTE

2 medium cooking apples
peeled, cored and cut into 1cm pieces
2 eating apples
peeled, cored and cut into 1cm pieces
1 tbsp lemon juice
100g soft light brown sugar
1 tsp ground cinnamon
¼ tsp mixed spice

CRUMBLE

100g plain flour
75g unsalted butter
cold and cubed
75g golden caster sugar
50g rolled oats
½ tsp ground cinnamon
a pinch mixed spice

Method

step 1
First, make the apple compote. Put all of the ingredients in a pan and cook for 10-12 minutes over a medium-low heat until the eating apples have broken down but the cooking apples are still just holding their shape. Remove from the heat.
step 2
For the crumble, rub together the flour and butter with your fingertips until the mixture looks like breadcrumbs. Stir in the sugar, oats, spices and a pinch of salt.
step 3
Heat the oven to 180C/fan 160C/gas 4. Butter the base and sides of a 30cm x 20cm tin and line with baking paper. Whisk together the butter and sugars in a bowl using an electric whisk until pale and fluffy. Add the eggs, one at a time, alternating with a spoonful of the flour and beating between each addition. Fold in the rest of the flour, the vanilla, baking powder, almonds and soured cream – you should have a thick cake batter that reluctantly drops off a spoon.
step 4
Scrape the batter into the prepared tin and smooth the surface with a spatula. Dollop over the apple compote, swirling it into the batter in places using the tip of a cutlery knife, then scatter over the crumble mixture. Bake for 50 minutes until a skewer inserted into the middle of the cake comes out clean and the crumble is golden and crisp. Cool in the tin for 10 minutes before serving warm with custard or cream. Keeps in an airtight container for up to three days.