What's better than apple crumble? Apple crumble cake! This is a comforting recipe from Julie Le Clerc's Favourite Cakes (Penguin, 2011). It's a one-pot wonder too.

125g butter

1 c soft brown sugar

1 tsp baking soda

2 tsp cinnamon

2 apples, grated with skin on

1 c raisins

1 c milk

1 tsp vanilla extract

2 eggs

1 c rolled oats

1 1/2 c flour (I used white and wholemeal spelt)

3 tsp baking powder

icing sugar, to dust


100g butter, cubed

1 c flour

1/2 c sugar

1 tsp cinnamon

Preheat oven to 180C. Line a brownie tin with baking paper, 17 x 27cm approx., leaving an overhang of paper on all sides.

In a large saucepan slowly bring to the boil the butter, sugar, baking soda, cinnamon, apples, raisins and milk, stirring frequently until butter and sugar dissolve. Remove from heat and allow to cool.

Make crumble topping by rubbing butter into flour in a bowl. Stir in sugar and cinammon.

Beat in eggs and vanilla into your apple mixture. Add oats and sift in flour and baking powder and stir till combined. Transfer to your tin.

Bake for about 40 minutes until cooked through. Leave to cool in the tin for 15 minutes before transferring onto a wire rack to cool completely.