oven to 180C / 350F / Gas 4. Grease a 25cm / 10inch round cake tin and
line the base with greaseproof paper. To make the crumble topping, mix
together the crumble topping, mix together the sugar, flour, cinnamon
and coconut in a bowl, then rub in the butter with your fingertips and
set aside. Peel and core the apples, then grate them coarsely. Place
them in a bowl, sprinkle with the cinnamon and set aside. Cream the
butter and sugar in a bowl with an electric mixer, until light and
fluffy. Beat in the eggs, one at a time, beating well after each
Sift in half
the flour, mix well, then add the remaining flour and stir until smooth.
Spread half the cake mixture evenly over the base of the prepared tin.
Spoon the apples on top and scatter over half the crumble topping.
Spread the remaining cake mixture over the crumble and finally top with
the remaining crumble topping. Bake for 70-90 minutes, covering the cake
with foil if it browns too quickly. Leave in the tin for about 5
minutes, before turning out on to a wire rack. Once cool, cut into
slices to serve.
This scrumptious cake has layers of spicy
fruit and crumble and is quite delicious served warm with fresh cream.