1/2 cup caster sugar
125g butter, chopped
1/2 cup plain flour
1 tsp. vanilla essence
1 cup self-raising flour
1/4 tsp. salt
4 red apples, peeled and sliced
3/4 cup Maxigenes Full cream milk, premade
3/4 cup plain flour
1 tsp. ground cinnamon
1/3 cup white sugar
75g butter, chopped
1 tsp. baking powder
Preheat oven to 180°C. Grease a 20x30cm cake tin and line with baking paper.
Using an electric mixer, beat the butter, sugar, eggs and vanilla essence until pale and creamy.
Sift flours together then add to the butter mixture with salt and milk. Stir until combined.
Spread batter into the prepared cake tin and spread apple slices over the mixture, pressing down gently.
To make crumble topping, combine all the dry ingredients in a bowl and using your fingertips, rub butter until the mixture resembles coarse breadcrumbs. Sprinkle the topping over cake mixture.
Bake cake for an hour or until a skewer inserted into the centre comes out clean. Serve warm with cream.