Apple pie cake

This delicious cake has an almost custard-like apple filling and a sweet, crispy top.

Serves 8 | Prep: 10 minutes | Cook: 1 hour

Ingredients:

• 2 eggs
• 1 cup (220g) caster sugar
• 125 g butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup (75 g) self-raising flour
• 1/4 teaspoon ground cinnamon
• 1/2 cup (80 g) sultanas
• 1/4 teaspoon salt
• 1/2 cup (125 ml) milk
• 4 pink lady or Granny Smith apples, peeled,
• cored and sliced thinly

For the topping

• 1 cup (150 g) plain flour
• 1/2 cup (110 g) brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon sea salt flakes
• 75 g butter, melted

Method:

1. Preheat oven to 160°C. Grease and line a 22 cm round cake tin with baking paper.
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.
3. Stir in the butter and vanilla extract.
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.
5. Pour into the prepared cake tin.
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.
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 onto a wire rack.

Note: This cake will work with gluten-free flour but will not go brown. Add around 15 minutes to the cooking time.