This Recipe is based on our lovely Lee’s Mum’s Apple Cake with some inspiration from Anja Dunk’s Speedy Apple Cake (check out her recipe book – Noodles, Dumplings & Strudel) and a Wasted Kitchen twist for good measure!

It works with other fruit too so is a great base recipe for when you’re looking for something to do with gluts or those apples that are a bit ‘over’ – try it  with rhubarb, plums, raspberries, pears, figs…

175g melted butter

tsp Vanilla Essence

100g Caster Sugar

60g light brown sugar

200g self raising flour

tsp baking powder

2 eggs, beaten

125-150g stewed apple (about 2 cooking apples worth)

pinch salt

2tbsp light brown sugar

2 tbsp breadcrumbs (we like sourdough) – traditionally plain flour if no breadcrumbs looking for a home.  Could add handful of chopped nuts or oats for texture.

1 tbsp butter

1 tsp cinnamon

Pre-heat over to 180/160 fan

Grease or line a 23cm cake tin.

Combine all the dry batter ingredients in a bowl.

Add melted butter and vanilla essence and combine.

Add 2 beaten eggs and stewed apple and combine.

Fold, don’t overmix, until it is all combined.

Put into baking tin.

Pop crumble ingredients into a bowl and use your fingers to rub in butter until it resembles a crumble mixture. If you are feeling fancy or you have extra apples follow Anja Dunk’s advice.  Peel and core a few small apples.  Chop them in half, place them on a flat board and cut in to them at about 2-3mm intervals.  Don’t go all the way through then pop them on top of the batter (cut side up) and sprinkle crumble top on top.  If you’re not feeling fancy/ don’t have extra apples – just sprinkle the crumble on top.

Cook in oven until golden.  Test with a skewer – it should come out clean.  About 30 – 40 minutes.