Serves 6


  • 120g soft butter
  • 140g caster sugar
  • 2 large eggs
  • Dash vanilla extract
  • 210g plain flour
  • 1 teaspoon baking powder
  • pinch salt
  • 1/4 teaspoon ground clove (optional)
  • 2 1/2 apples, peeled & chopped into cubes

Crumble topping

  • 50g plain flour
  • 30g porridge oats
  • 50g caster sugar
  • 60g butter


  1. Line the base of a 7 1/2" round loose bottom cake tin. Grease and flour the sides and base of the tin and set aside.
  2. For the cake, cream the butter and sugar until soft and pale in colour.
  3. While this is mixing, peel and chop the Granny Smith apples, set aside.
  4. Add the eggs to the butter mixture one by one until combined.
  5. To this, add the vanilla.
  6. Sieve the flour, salt, baking powder & ground cloves into the above and mix.
  7. Finally, fold in the chopped apple cubes.
  8. Spoon this batter into the prepared cake tin.
  9. For the crumble topping, simply mix the flour, sugar, porridge oats and butter until a sandy texture is reached.
  10. Place the crumble mix on top of the cake batter and place in a preheated oven set at 180°C / 160°C fan / Gas 4 and bake for 45/ 50 minutes or until a knife inserted into the middle of the cake comes out clean.
  11. Once the cake is baked, remove and allow to sit for 5 minutes before removing the tin.
  12. Serve warm with a spoon of semi-whipped cream.