Apple Crumble Cake

This is a glorious cake.

It’s ‘a suspended frothy egg and sugar mix’ which holds melted butter (to get it to hold, you’ve got to whisk it for way more time than you think). Then fold in the flour and gently place an apple layer on the top. Hoping against hope that when you place your apple slices, that they don’t sink without trace.

If they do, you didn’t whisk for long enough, and there isn’t anything you can do about it! And on top of the layer of apple, assuming it hasn’t vanished without trace, a cinnamon crumble mix on top.

I won’t lie, getting it out of the tin without launching cinnamon crumble everywhere is a challenge, but it’s almost doable.

It’s lovely warm with a dollop of ice cream, but it also quite nice still the next day.

Cinnamon Apple Crumble Cake Recipe courtesy of Waitrose’s website but I always feel that a smidge more flour required is required in the crumble mix.

Easy to substitute gluten-free flour for regular, and can also be made with Stork UK butter block. But not marg. Doesn’t work as well.