German Apple Cake

This moist cake is brimming with apple fruitiness all topped off with a crisp almond crumble topping. It’s more of a dessert than a teatime bake, serve it warm with cream.

Ingredients
Prep: 20mins Cook: 1hr 30mins Serves 12

175g/6oz unsalted butter, 175g/6oz caster sugar, 675g/11/2lb Bramley apples, cored and sliced (4 eating apples cut into wedges + 150g blackberries), 3 large eggs, beaten, 200g/7oz plain flour, 2 tsp baking powder, 150g pot soured cream

Topping: 50g/2oz unsalted butter, 50g/2oz soft brown sugar, 1 tsp ground cinnamon, 75g/3oz plain flour, 50g/2oz toasted flaked almonds

Preparation
1 Preheat the oven to 180C/Fan 160C/ 350oF/Gas Mark 4. Lightly oil and line a 20cm spring form tin with baking parchment. Melt 25g of the butter and sugar together in a large frying pan, add the apple slices and sauté for 3-4mins or until the apples are tender. Leave to cool.

2 Make the crumble topping, melt the butter, then stir in remaining ingredients.

3 Cream the butter and sugar together until light and fluffy, gradually add the eggs, beating well between additions. Sift over the flour and baking powder then gently fold into the mixture with the soured cream.

4 Spoon two thirds of the cake mixture over the base of the tin, scatter over a third of the crumble mixture, top with the remaining cake mixture then finally scatter over the apples and remaining crumble mixture. Bake for 1hour 15mins. Cool in the tin for 10 mins before transferring to a plate. Serve warm in wedges with more sour cream if liked.