Ingredients
2 eggs
1 cup (220g) caster sugar
125g butter, melted
1 tsp vanilla extract
½ cup self-raising flour
¼ tsp ground cinnamon
½ cup sultanas
¼ tsp salt
½ cup milk
4 pink lady or Granny Smith apples, peeled, cored and sliced thinly
FOR THE TOPPING
1 cup plain flour
½ cup brown sugar
1 tsp ground cinnamon
½ tsp sea salt flakes
75g butter, melted
Method
Step 1 Preheat oven to 160C. Grease and line a 22cm round cake tin with baking paper.
Step 2 Using the balloon whisk attachment of an electric mixer at medium-high speed, beat the eggs until pale and creamy. Add the sugar and continue to beat for 5 minutes or until the mixture is thick and forms a ribbon.
Step 3 Stir in the butter and vanilla extract.
Step 4 Gently stir in flour, cinnamon, sultanas, salt and milk. Add the sliced apples and stir to ensure they are all coated in batter. The batter will be quite runny.
Step 5 Pour into the prepared cake tin.
Step 6 For the crumble topping, mix the dry ingredients together then pour in the butter and stir with a wooden spoon until well combined. Use your hands to scrunch the mixture into pieces that hold together, and scatter over the top of the batter in the tin.
Step 7 Bake for 1 hour or until the cake is golden brown, coming away slightly from the sides of the pan and a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes before carefully turning out on to a wire rack.
NOTE
This cake will work with gluten-free flour but will not brown. Add around 15 minutes to the cooking time.
Serves 8
Extracted from Home For Dinner by Julie Goodwin, $49.99, published by Penguin