Crumble Topped Apple Cake

Almost every Sunday we head over to my mums. It's sometimes the only time we see her. Edith loves going over as Nanny's house has lots of toys and one of her Uncle lives there too. She loves playing with him and they get up to all sorts of mischief. 

We went over as usual this Sunday and as we arrived my mum was putting a cake into the oven. I got a bit excited as I love my mums baking but when we told me it was apple cake I was a bit disappointed. I'm not a big fan of cooked fruit. It's lumpy and soggy and just not great. But this time she grated the apple into it. So the apple melts away into the cake. Wahoo I thought. It was delicious. So much so that I pinched the last of the apples of her tree and stole the recipe to make the cake myself.

I did however in true Little Paper Swans fashion add to it. I decided that turning it into a crumble cake would be amazing so I set to work! On Wednesday morning I baked this cake and oh my. It's good. It's really good. 

My mum came over for lunch on her way back from work and we ate it with a big dollop of thick double cream and washed it down with a cup of tea. It was perfect. My husband and I then ate some for dessert that night whilst watching bake off. It was such a treat! 

I thought that I would have to share the recipe with you as it's way too good not too. 

 Crumble Topped Apple Cake 

- Serves 10 - 

200g self raising flour

100g caster sugar

100g baking butter

2 tsp cinnamon

200g cooking apples, grated

1 medium egg 

100g plain flour

100g Demerara sugar

100 unsalted butter, melted. 

Preheat the oven to 190C/Gas 5. Grease and line a 20cm square cake tin. 

Tip the flour into a large bowl. 

Rub in the butter to form breadcrumbs. 

Add the sugar, grated apple (including any juice that came from grating the apples) egg and cinnamon. Stir until all combined. 

Spoon the mixture into the prepared tin. 

To make you crumble topping place the flour and sugar in a bowl. Pour over the melted butter. 

Stir to form clusters of topping. 

Sprinkle the topping over the cake and bake for 25 minutes until the crumble topping is golden brown. 

Serve with thick cream or piping hot custard.