Cinnamon Apple and Pear Crumble Cake with Custard

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Recipe by James Martin
Serves 12
Ready in 60 mins +

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Ingredients

For the cake

1/2 a 385g can sliced apples, drained
1/2 a 410g can pear quarters, drained
180g caster sugar
180g butter
150g self raising flour
50g ground almonds
3 free-range eggs
1-2 tbsp milk

For the crumble

60g caster sugar
90g butter
120g self-raising flour
2 tsp cinnamon
425g can custard, to serve

How To Cook

Preheat the oven 180C/350F/Gas 4. Grease and line the base of a 23cm round, deep cake tin. Cut the apples and pears into slices and toss with half the cinnamon and set aside.
To make the crumble, rub the butter into the flour with your fingertips until it resembles fine breadcrumbs. Add the remaining cinnamon and sugar; mix well and set aside.
To make the cake, beat the butter and sugar in a large bowl until pale. Add the remaining ingredients and beat until combined. Pour the mixture into the cake tin, place the fruit slices on the top and sprinkle with the crumble mixture.
Bake for 50-55 minutes in the middle of the oven until firm and golden. Cool in the tin before transferring to a wire rack. Serve warm or cold with a generous helping of custard.

www.bramleyapples.co.uk

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