Apple & Cinnamon Crumble Cake | Cookery School | Waitrose

An alternative option to apple crumble is Chef Tutor Becca McGonagle’s apple and cinnamon crumble cake. The light, fluffy sponge is topped with a thin layer of apples before being topped with the sweet crumble topping.

This delicious, layered cake can be served with either cream, ice cream or if you want to keep it more traditional, warm custard.

We are the only supermarket to have our own Cookery Schools. You can join Becca and our other talented chefs to perfect your skills in a wide range of different classes. We have specialised kitchens in Finchley Road, Kings Cross and Salisbury and you can join our chefs virtually too. Click on the link to find out more: https://bit.ly/3ib3Nrg

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Ingredients:
For the crumble topping:
125g plain flour
1 tsp ground cinnamon
50g slightly salted butter, cold, cubed
125g demerara sugar
50g roasted chopped hazelnuts

For the cake:
250g plain flour
2 tsp baking powder
125g slightly salted butter, softened
150g golden caster sugar
1 tsp vanilla bean paste
150ml milk
2 large Waitrose British Blacktail Free Range Eggs
6 cox apples
Juice 1 lemon


Click here to view the full recipe | https://bit.ly/3oOI654
More great recipes, ideas and groceries | http://www.waitrose.com

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