Apple crumble is one of my most favourite desserts of all time, I remember making it growing up and to this day still swoon at the smell of it coming out of the oven. This Irish apple crumble cake is nice little twist on the classic with a moist apple cake interior and a light crumbly topping. That classic combination of apple and blackberries could also be used here.
Serves 8 
70 mins For the cake:
0.5 cup butter plus extra for greasing
5oz soft light brown sugar
2 large free range eggs
7.5oz plain flour, sifted
1 tsp baking powder
pinch of salt
1 tsp ground cinnamon
10oz peeled, cored and sliced cooking apple (Shouldn’t be more than one large one)
For the crumble topping:
2oz of vanilla sugar (or substitute with caster sugar)
2oz of plain flour
2oz of butter
For the cake:
110g butter plus extra for greasing
150g soft light brown sugar
2 large free range eggs
210g plain flour, sifted
1 tsp baking powder
pinch of salt
1 tsp ground cinnamon
300g peeled, cored and sliced cooking apple (Shouldn’t be more than one large one)
For the crumble topping:
50g of vanilla sugar (or substitute with caster sugar)
50g of plain flour
50g of butter
20cm / 8in cake tin with a removable base
Electric hand mixer or stand alone mixer
Large mixing bowl (if not using a stand mixer)
Sieve
Handblender with a food processor attachment or food processor (optional)
Scones are so quintessentially Irish and are something nearly everyone has a recipe for, whether it belongs to you, your mother or was even passed down from your grandmother. This recipe has a sweet twist with the use of some lovely Irish honey alongside the traditional ingredients. The addition of this great Irish product gives the scones a lovely heady flavour and really adds that special something to a classic recipe. Recipe from The Pleasures of the Table: Rediscovering Theodora Fitzgibbon.
