|Served with vanilla yogurt|
This is my own version of a recipe I have that has the apple mixed into the cake rather than in the three layers.
It is a great desert served warm with any accompaniment as I have suggested.
It can also be a great morning or afternoon treat or a lunch box filler as it has fruit in it.
½ cup brown sugar
½ cup flour
½ cup rolled oats
2 tsp cinnamon
½ cup sugar
3 large eggs
Juice and zest of 1 lemon
1 ½ cups self-raising flour
Soften, but not quiet melt, the butter.
Add the other ingredients and mix well so all are coated with the butter.
Cream the butter and sugar until light and fluffy.
Beat in well, the eggs, one at a time with a tablespoon of the flour to help stop curdling of the batter.
Fold in the dry ingredients with the lemon zest and juice.
Pour/drop mixture into a 20 cm round, spring base tin that is well lined with baking paper.
Peel, core and slice apples into quarters and then into four or five slices again.
Place these close together all around the batter, trying to cover all the batter.
(I do this in a circle pattern starting on the outside of the tin and working into the middle, filling any gaps with spare pieces of sliced apple)
Top with the crumble mixture trying to cover all the apples.
Bake for 30 minutes in a 170⁰C preheated oven until a skewer comes out clean.
Rest for 20 minutes then remove from the spring tin.
Serve dusted with icing sugar and/or with cream, custard, yogurt or ice cream.