Apple cinnamon crumble cake

Name: Apple cinnamon crumble cake
Ingredients: 70 g White's Oats Jumbo Organic Oats; 3 red skinned apples; 200 g self-raising flour; 1½ tsp ground cinnamon; ½ tsp salt; 225 g demerara sugar; 50 g raisins; 125 g butter, melted; 2 large free-range eggs, beaten; 175 ml milk; 125 g Hazelnut, Almond and Honey Granola; icing sugar, to dust (optional)

Get ready to rumble with this delicious apple crumble cake by White's Oats! With a cinnamon twist, this cake is the perfect Autumnal treat!

Brought to you by White's Oats

Get ready to rumble with this delicious apple crumble cake by White's Oats!

Do you love crumble and cake? Yes? Then this is the perfect cake for you!

Tip! This works well with pears to replace the apple. Or make the cake mixture and omit the apple slices for the topping, then replace with 150g (5oz) blackberries, raspberries or blueberries.

Content continues after advertisements

Servings

Ingredients

70 g White's Oats Jumbo Organic Oats
3 red skinned apples
200 g self-raising flour
1½ tsp ground cinnamon
½ tsp salt
225 g demerara sugar
50 g raisins
125 g butter, melted
2 large free-range eggs, beaten
175 ml milk
125 g Hazelnut, Almond and Honey Granola
icing sugar, to dust (optional)

Instructions

Preheat the oven to 180°C/Gas Mark 4. Grease and line a 20cm (8in) square cake tin. Core and coarsely grate one apple.

Sift the flour into a large bowl and stir in the oats, cinnamon, salt, sugar and raisins. Beat in the melted butter, eggs, milk and grated apple, then pour into the prepared tin.

Scatter over the granola. Quarter, core and slice the remaining apples, then scatter randomly over the top of the cake, pushing them into the cake mixture slightly. Bake for 1 hour to 1 hour 15 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool before dusting with icing sugar, if liked, then cut into 16 squares.