Apple Cinnamon Oat Crumble Cake

Recipe Notes

• Prep: 25 minutes
• Cook: 45 minutes
• Serves: 8
• Best season: Autumn

Ingredients

• 180 g unsalted butter, softened
• 160 g light brown sugar
• 3 eggs
• 220 g self raising flour
• 1 tsp ground cinnamon
• 2 eating apples, peeled and chopped
• 60 g rolled oats
• 40 g plain flour
• 40 g cold butter, diced
• 40 g demerara sugar

Method

1. Heat the oven to 180 C and line a 20 cm cake tin.
2. Beat the butter and brown sugar until pale. Add the eggs one at a time.
3. Fold in the self raising flour, cinnamon and chopped apple. Spoon into the tin.
4. Rub the oats, plain flour, cold butter and demerara sugar together, then scatter over the batter.
5. Bake for 40 to 45 minutes until a skewer comes out clean. Cool before slicing.

From my cottage notebook

I like this cake best on the second day, when the apples have settled and the top has softened just enough. It is very good with plain yoghurt for breakfast, though I pretend that is accidental.