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1
Make the crumble.
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2
Melt the butter in a microwave and mix in all of the other crumble ingredients.
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3
Leave the mixture to cool in the refrigerator before use.
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4
Make the apple filling.
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5
Add all of the ingredients except the cinnamon into a saucepan.
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6
Reduce the liquid over medium heat.
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7
When the moisture from the apples has evaporated, mix in the cinnamon.
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8
Turn off the heat soon after you add the cinnamon.
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9
Reduce the liquid to whatever level you like but I think it's just right when the apples look like they're about to fall apart.
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10
If the apple mixture is sweet, more liquid will seep out of the apple and the cake will get watery.
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11
In that case, please let all of the moisture evaporate .
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12
Make the cake batter.
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13
Let the eggs warm to room temperature (if it's winter, I warm mine in front of the heater!)
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14
Soften the butter in the microwave for 20-25 seconds.
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15
Be careful not to melt it!!
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16
Preheat the oven to 180C.
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17
Then, line your pound cake tin with baking paper and sift the powder ingredients in advance.
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18
Cream together the butter and sugar.
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19
When it's mixed together a little, add in the oil, then continue to beat until the mixture is very pale and fluffy.
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20
This should take at least 3 minutes.
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21
Break the eggs in 1 at a time, mixing well after each addition.
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22
Don't worry if the mixture separates a little here!
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23
!
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24
Add the sifted powder ingredients and fold in with a rubber spatula.
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25
Pour in the milk and continue to fold the batter.
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26
Add the apple mixture and fold again.
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27
Pour the mixture into the pound cake tin and place the finely crushed crumble on top.
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28
Bake for 35-40 minutes at 180C.
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29
To see if the cake is done, insert a skewer into the centre and if no raw batter comes out, it's ready.
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30
Addendum: Every oven is different, so if the batter inside is still uncooked, please bake for a further 5 minutes.
