Apple Crumble Cake

While everyone in the blogging world is producing these fantastic photographs of autumn goodness, I thought I would get stuck in and bake up something  just as toasty before I skip October and move onto Christmas cooking already!

The warmest and most loveliest teatime treat just as autumn is kicking in. Not only is this an inviting slice of cake but it is compiled of extracts from the harvesting season. Apples.

It is always the smell of cooked apples and cinnamon that makes me feel so at home and comfortable. Whenever I smell this gorgeous scent, there is always the imagery of me snuggling up on the couch with my dressing gown and testing how hot the apple sauce is. Only thing is that in real life, I can only indulge in it whilst writing up another 10-page-essay for my history assignment. or blog post.

This autumn cake is such a perfect combo of both crumble and spongey cake. It is delicious served hot for pudding or teatime but it is as good eaten cold for breakfast. Not that you may have any left.......

This cake is amazing on its own but a drizzle of syrup and a dashing of warm custard completes it for me. And don't worry about health wise, it narrows down to simply oats and apples!

Everyone needs to have a bit of indulgence one time or another! Enjoy :)

Apple Crumble Cake
Ingredients:
Cake:
100g unsalted, softened butter
90g golden caster sugar
2 eggs
100g self-raising flour
1 tsp mixed spice
1 tsp ground cinnamon
1 tsp baking powder
1 tsp vanilla extract
2 large baking apples

Crumble:
125g plain flour
60g soft brown sugar
50g softened, unsalted butter
1/2 tsp ground cinnamon
50g rolled oats

Method:
1. Preheat oven to 180C/160 fan/360F/Gas 4. Grease 22cm cake tin with butter and line with baking paper
2. To make the cake, cream butter and sugar until light and fluffy. Add eggs one at a time whilst beating and then sift in flour, cinnamon and baking powder. Fold in gently and add vanilla extract.
3. Spoon into cake tin. Peel and core apples, cut into fine slices and arrange on top of cake mixture, leaving a gap between the apples and edge of tin.
4. To make the crumble, place all crumble ingredients except the oats into a food processor, process to achieve a rough crumb mixture. Transfer to a bowl and stir in oats.
5. Scatter onto sponge and bake for 30-35 minutes. After baking, stand for 5 minutes then remove tin and paper.
6. Place onto a serving dish with custard or a drizzle of honey or syrup!