Julie Goodwin: Apple pie cake

Ingredients

2 eggs

1 cup (220g) caster sugar

125g butter, melted

1 tsp vanilla extract

½ cup self-raising flour

¼ tsp ground cinnamon

½ cup sultanas

¼ tsp salt

½ cup milk

4 pink lady or Granny Smith apples, peeled, cored and sliced thinly

FOR THE TOPPING

1 cup plain flour

½ cup brown sugar

1 tsp ground cinnamon

½ tsp sea salt flakes

75g butter, melted

Method

Step 1 Preheat oven to 160C. Grease and line a 22cm round cake tin with baking paper.

Step 2 Using the balloon whisk attachment of an electric mixer at medium-high speed, beat the eggs until pale and creamy. Add the sugar and continue to beat for 5 minutes or until the mixture is thick and forms a ribbon.

Step 3 Stir in the butter and vanilla extract.

Step 4 Gently stir in flour, cinnamon, sultanas, salt and milk. Add the sliced apples and stir to ensure they are all coated in batter. The batter will be quite runny.

Step 5 Pour into the prepared cake tin.

Step 6 For the crumble topping, mix the dry ingredients together then pour in the butter and stir with a wooden spoon until well combined. Use your hands to scrunch the mixture into pieces that hold together, and scatter over the top of the batter in the tin.

Step 7 Bake for 1 hour or until the cake is golden brown, coming away slightly from the sides of the pan and a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes before carefully turning out on to a wire rack.

NOTE

This cake will work with gluten-free flour but will not brown. Add around 15 minutes to the cooking time.

Serves 8

Extracted from Home For Dinner by Julie Goodwin, $49.99, published by Penguin