One of those perfect food marriages has to be between cinnamon and apple - whether it comes in the form of an apple pie or an apple crumble. I thought I'd make a third way - part apple crumble, part buttery cake.
250 grams plain flour
1 teaspoon baking powder
125 grams caster sugar
150 grams butter, melted and cooled
2 eggs, lightly whisked
¼ cup milk, approx
3 cooking apples, peeled, cored, quartered, sliced
ground cinnamon, to taste
100 grams rolled oats
50 grams brown sugar
50 grams melted butter, cooled
50 grams blanched almonds, roughly chopped
Make the crumble topping:
Place the rolled oats, brown sugar and chopped nuts into a bowl - give it a good stir to distribute the sugar, then pour in the melted butter. Stir until it starts to stick together.
Prepare the apples:
Place the sliced apples in a bowl and sprinkle generously with ground cinnamon (to taste) and a teaspoon of icing sugar. Stir to ensure the slices are well covered and then let it sit while you make the cake batter.
Make the batter:
Sift the flour, baking powder and caster sugar into a bowl. Drizzle in the cooled butter and stir briefly. Whisk the eggs with the milk and add to the bowl. Stir until it forms a smooth batter. If it feels a little stiff, add a little more milk so that it reaches a scoopable consistency.
Pour the batter into a lined cake tin (I used a 10x28cm loaf tin) - lightly smooth out the surface before scattering over with the prepared apples. There's no need to press in the apples. Sprinkle the crumble topping evenly over the apples.
Bake in a preheated 170°C oven for about 45 minutes or until golden and cooked through. Let it stand for a few minutes before turning out onto wire rack to cool.