Ingredients
200g unsalted butter, softened
½ cup golden caster sugar
½ cup brown sugar
4 free range eggs
1⅓ cups self-raising flour
2 tsp vanilla extract
1 tsp baking powder
¾ cup almond meal
100g sour cream
Custard or double cream, to sesrve
APPLE COMPOTE
4 medium Granny Smith apples, peeled, cored and cut into 1cm pieces
1 tbsp lemon juice
½ cup brown sugar
1 tsp ground cinnamon
¼ tsp mixed spice
CRUMBLE
⅔ cup plain flour
75g unsalted butter, chilled, finely chopped
⅓ cup golden caster sugar
½ cup rolled oats
½ tsp ground cinnamon
Pinch mixed spice
Pinch sea-salt flakes
Method
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Preheat the oven to 160C fan-forced (180C conventional). Grease and line a 30cm x 20cm baking pan with baking paper.
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For the apple compote, put all of the ingredients in a large saucepan on medium. Cook 10-12 minutes, stirring occasionally, until the eating apples just holding their shape. Remove from the heat. Cool completely.
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For the crumble, in a bowl rub together the flour and butter with your fingertips until the mixture looks like breadcrumbs. Stir in the sugar, oats, spices and a pinch of salt.
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In the large bowl of an electric mixer using a paddle attachment, beat butter and sugars until pale and fluffy. Add eggs, one at a time, alternating with a spoonful of flour, and beating after each addition. Fold in remaining flour, vanilla, baking powder, almond meal and sour cream.
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Spread batter into prepared tin and smooth surface with a spatula. Dollop over apple compote, swirling it into batter in places using a knife tip, then scatter over crumble. Bake for 50 minutes, until a skewer inserted in centre comes out clean and crumble is golden and crisp. Cool in tin for 10 minutes. Serve warm with custard or cream.
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