Apple Crumble Tea Cake


2 apples peeled, cored and sliced into 8 wedges
2 tbsps lemon juice
2 tsps ground cinnamon
250g caster sugar
250g unsalted butter
250g self-raising flour
4 eggs

Preheat the oven to 180°c and grease and line a 23cm springform cake tin.
Toss the apple wedges into the lemon juice and mix well to coat and stop them turning brown. Add 1 tsp of the cinnamon and set aside.
Take 50g each of the butter, sugar and flour with the other tsp of cinnamon and crumble between your fingertips to create the crumble mix for the top of the cake.
Place the eggs and remaining sugar into your mixer and mix until very light and fluffy.
Melt the rest of the butter and pour it into the egg mixture. Fold in the remaining flour.
Pour the mixture into the prepared cake tin and layer the apple wedges around the top.
Sprinkle over the crumble mix to cook ever the apple and bake for 50 minutes or until the cake skewer comes out clean.
Leave to cool in the tin for 15 minutes then place on a wrack to cool.
Great on its own with a cup of tea or with a great big dollop of double cream 😘😘

I doubled the recipe and made one for home and one for work.

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