This cake is a delicious autumnal cake with a sweet crumbly texture which makes the most of crisp sharp bramley apples when they are in abundance in our gardens.

When you fancy something sweet and warming, this cake hits the spot, either with a cup of tea or with lashings of hot creamy custard.

115g cold unsalted butter, chopped, plus extra for greasing the tin

225g self – raising flour

2tsp ground cinnamon

115g soft light brown sugar

1 large egg, beaten

6 – 8 tbs milk

225g Bramley apples, peeled, cored and chopped

100g sultanas

2tbs demerara sugar, for sprinkling

Custard to serve

Method

Preheat the oven to 180c, gas 4, 350f

Use the extra butter to grease a 20cms deep round tin, then line with non – stick baking paper.

Mix together the flour and cinnamon in a large bowl, add the butter and rub it in using your fingers until it resembles fine breadcrumbs. Stir in the brown sugar, then beat in the egg and gradually add the milk until you have a smooth thick batter.

Stir in the apples and sultanas.

Scrape the batter into the tin and smooth the top. Sprinkle over the demerara sugar and bake for 30 – 40 minutes or until golden, test if cooked by inserting a skewer into the cake if it comes out clean the cake is cooked.

Leave to cool in the tin for 15 minutes. Then turn out onto a wire rack to cool completely.

If you prefer, serve warm with custard.