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Bramley Apple and Cinnamon Crunch Cake<

Bramley Apple and Cinnamon Crunch Cake

Submitted By:
Al Dente

No. of Servings:
Preparation time:
Cooking time:
1hr(s) 15min(s)
Cooking Instructions:
Preheat the oven to 190oC/Fan 170oC/375oF/ Gas Mark 5. Grease and line the base of a 20cm/8in loose-based cake tin.
Sift the flour, baking powder and cinnamon into a large bowl; stir in the sugar and apples. Mix the butter, eggs and milk together and stir into the dry ingredients ? stir until just mixed.
Pour into the prepared tin. Place the remaining ingredients in a food processor and blend until crumbly. Scatter over the top of the cake. Bake for 1hr ? 1h 15mins or until risen and firm. Cool in the tin.
Cut into wedges and serve warm with ice cream or cream or cold as a tea time treat.
450g/1lb Bramley apples, peeled, cored and chopped
275g/10oz plain flour
20ml/4tsp baking powder
10ml/2tsp ground cinnamon
150g/5oz light soft brown sugar
100g/4oz butter, melted
2 large eggs, beaten
175ml/6floz milk
50g/2oz toasted hazelnuts
50g/2oz self raising flour
50g/2oz demerara sugar
5ml/1tsp ground cinnamon
25g/1oz butter