Apple crumble cake recipe
 This comforting apple crumble cake is equally good with a cup of tea or warmed up for dessert. 100g/3½oz plain flour70g/2½oz cold butter, cut into small pieces75g/2¾oz demerara or light brown sugar 100g/3½oz plain flour 70g/2½oz cold butter, cut into small pieces 75g/2¾oz demerara or light brown sugar 100g/3½oz caster sugar100g/3½oz unsalted butter, at room temperature, plus extra for greasing2 large free-range eggs100g/3½oz plain flour1½ tsp baking powder 4 dessert apples1 unwaxed lemon, finely grated zest and juice½ tsp ground cinnamon 100g/3½oz caster sugar 100g/3½oz unsalted butter, at room temperature, plus extra for greasing 2 large free-range eggs 100g/3½oz plain flour 1½ tsp baking powder 4 dessert apples 1 unwaxed lemon, finely grated zest and juice ½ tsp ground cinnamon Method Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides of a 20cm/8in square cake tin and line the base with baking paper. To make the crumble topping, rub the flour and butter together with the tips of your fingers until the mixture resembles rough breadcrumbs. (You can also pulse the ingredients together briefly in a food processor.) Stir in the sugar. Put in the fridge until needed. To make the cake, beat the sugar and butter together until light. Beat in the eggs one at a time, adding half the flour after you’ve beaten in the first egg, then stir in the rest of the flour and the baking powder. Peel the apples, cut into quarters, cut out the core and cut each quarter into four long slices. Mix with the lemon zest and juice and cinnamon.Spoon the cake mixture into the prepared tin. Place the apples on top and cover with the crumble topping. Bake the cake for 40 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, turn out the cake carefully onto a wire rack and then turn it over onto another wire rack so it’s crumble-side up. Serve the apple crumble cake at room temperature or warm with cream. Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides of a 20cm/8in square cake tin and line the base with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides of a 20cm/8in square cake tin and line the base with baking paper. To make the crumble topping, rub the flour and butter together with the tips of your fingers until the mixture resembles rough breadcrumbs. (You can also pulse the ingredients together briefly in a food processor.) Stir in the sugar. Put in the fridge until needed. To make the crumble topping, rub the flour and butter together with the tips of your fingers until the mixture resembles rough breadcrumbs. (You can also pulse the ingredients together briefly in a food processor.) Stir in the sugar. Put in the fridge until needed. To make the cake, beat the sugar and butter together until light. Beat in the eggs one at a time, adding half the flour after you’ve beaten in the first egg, then stir in the rest of the flour and the baking powder. To make the cake, beat the sugar and butter together until light. Beat in the eggs one at a time, adding half the flour after you’ve beaten in the first egg, then stir in the rest of the flour and the baking powder. Peel the apples, cut into quarters, cut out the core and cut each quarter into four long slices. Mix with the lemon zest and juice and cinnamon. Peel the apples, cut into quarters, cut out the core and cut each quarter into four long slices. Mix with the lemon zest and juice and cinnamon. Spoon the cake mixture into the prepared tin. Place the apples on top and cover with the crumble topping. Bake the cake for 40 minutes, or until a skewer inserted into the centre comes out clean. Spoon the cake mixture into the prepared tin. Place the apples on top and cover with the crumble topping. Bake the cake for 40 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, turn out the cake carefully onto a wire rack and then turn it over onto another wire rack so it’s crumble-side up. Leave to cool in the tin for 10 minutes, turn out the cake carefully onto a wire rack and then turn it over onto another wire rack so it’s crumble-side up. Serve the apple crumble cake at room temperature or warm with cream. Serve the apple crumble cake at room temperature or warm with cream.