4 oz butter plus extra for greasing
5 oz soft light brown sugar
2 large free range eggs
7 oz plain flour, sifted
1 tablespoon baking powder
pinch of salt
1 teaspoon ground cinnamon
11 oz peeled, cored and sliced cooking apple (Shouldn’t be more than one large one)
For the crumble topping:
2 oz of vanilla sugar (or substitute with caster sugar)
2 oz of plain flour
2 oz of butter
Preheat the oven to 360°F, grease and line a 8in cake tin with a removable base. With an electric hand mixer, beat the butter and sugar in a large bowl until pale.
Add the eggs, one at a time, mixing until they are incorporated.
Fold through the flour, baking powder, salt, and cinnamon until you have a thick cake batter.
Stir through the apple and pour the batter into the cake tin.
The batter will be thick, so use a spatula to spread across the base of the tin.
Using a handblender with a food processor attachment, blitz the ingredients for the crumble topping until you get left with rough crumbs. You can also do this by hand in a bowl using your fingertips to combine the ingredients together.
Sprinkle the crumble topping on top of the batter.
Bake in the oven for 40-45 minutes or until a skewer inserted into the centre comes out clean.
Remove from the oven and leave to cool.