Apple Crumb Cake

 Cake:

• 200g unsalted butter, at room temperature
• 175g CSR Caster Sugar
• 1 tsp vanilla bean paste
• 3 large eggs, at room temperature
• 225g White Wings Premium Self-Raising Flour
• 125ml full-cream milk
• 3 small Granny Smith apples, peeled, cored and thinly sliced
• CSR Demerara Sugar, for sprinkling

Crumble:

• 55g CSR Brown Sugar
• 75g White Wings Premium Plain Flour
• 50g butter, at room temperature
• ½ tsp ground cinnamon
• Pinch of sea salt

1. Preheat the oven to 160°C. Grease and line the base of a 22cm springform tin with baking paper. Beat the butter, caster sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the flour and milk and beat to combine. Pour the batter into the prepared tin.
2. Arrange the apples on top of the batter and put to one side.
3. To make your crumble, in a small mixing bowl add your brown sugar, plain flour, butter, salt and cinnamon. Combine all of this with your hands until it resembles a fine bread crumb.
4. Sprinkle the demarara sugar on top of the crumble. Bake for 1 hour, or until golden and a skewer inserted in the centre comes out clean. Leave to cool in the tin. Store leftovers in an airtight container at room temperature for 2-3 days.