YOUR RECIPE with Marie Neeson, of The Baker Street Kitchen.
MARIE Neeson, of The Baker Street Kitchen, Middlesbrough, shares her recipe for an apple cinnamon crumble cake - perfect for the autumn, we like to serve it warm with vanilla ice cream.
INGREDIENTS 1 good sized cooking apple, 2 tsp cinnamon, 250g caster plus 2 extra tsps, 250g butter, 250g self raising flour, 3 large eggs.
METHOD Grease and line a medium, deep rectangular baking tin. Peel and core the apple, and put in a bowl with the two tsps of caster sugar and half of the cinnamon; stir gently and set aside.
Prepare the crumble topping by rubbing together 50g each of the caster sugar, butter, flour and the remaining cinnamon. Put the 250g of sugar and the eggs in a bowl, and whisk until the mixture is pale, thick and creamy (this can take quite a while, 5-10mins). An electric mixer or whisk is best for this.
Melt the butter and pour into the egg mixture; fold it in gently. Sieve the flour into the mixture and again, fold in gently. Pour into the prepared tin, then sprinkle over the apple, followed by the crumble. Bake in the oven at 180 degrees for approx 50 mins, until golden brown and firm.
For a crunchier topping add some museli or oats to the crumble toppping.
Marie Neeson, of The Baker Street Kitchen