Ap­ple & hazel­nut crum­ble cake

The Simple Things - - LIVING -

This is the cake with which to em­brace the ar­rival of au­tumn: warm­ing, com­fort­ing and del­i­cately spiced. Be­cause of the ap­ple it’s quite pud­ding-like – a good ex­cuse to eat it warm with a dol­lop of cream or even ice-cream.

Serves 8 for the hazel­nut crum­ble top­ping

40g but­ter 50g whole­meal flour 40g de­mer­ara sugar ½ tsp cin­na­mon A few grat­ings of nut­meg 50g chopped hazel­nuts

for the cake

150g soft­ened but­ter, plus ex­tra for greas­ing 150g soft brown sugar 3 eggs 75g whole­meal flour 75g white self-rais­ing flour 1 tsp bak­ing pow­der 1 cook­ing ap­ple or two dessert ap­ples, peeled, cored and roughly chopped

you will need

A 23cm cake tin

1 Pre­heat oven to 190C/Fan 170C/Gas 5. To make the crum­ble top­ping, put all of the in­gre­di­ents, ex­cept the hazel­nuts, in a bowl and rub to­gether un­til they re­sem­ble bread­crumbs. Add the hazel­nuts and rub them in, too. Set aside.

2 Grease and line a 23cm cake tin with bak­ing parch­ment. Us­ing an elec­tric whisk or wooden spoon, cream to­gether the but­ter and sugar un­til light and fluffy, then beat in the eggs, one by one, mak­ing sure each is fully in­cor­po­rated be­fore adding the next. Sieve in the flours and bak­ing pow­der, add a pinch of salt and the ap­ple, and mix with a wooden spoon.

3 Tip the cake bat­ter into the pre­pared tin, smooth the sur­face, then sprin­kle over the crum­ble top­ping. Bake for about 45 mins, or un­til you feel re­sis­tance when you push a cock­tail stick into the cen­tre and try to move it around in the cake.

4 Leave to cool in the tin for 15 mins, then trans­fer to a wire rack to cool com­pletely (or slice and eat warm).

Cakes don’t come more au­tum­nal than this one, packed with ap­ple and nuts, and aro­matic with cin­na­mon

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.