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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. Preheat the oven to 180°C/350°F/Gas Mark 8.
It doesn’t get much better than my mum’s Irish Apple Cake recipe — authentically Irish with tart Granny Smith apples and a streusel topping. Preheat your oven to 350°F (180°C) then butter and line a 9-inch bake pan. Set aside.
Sprinkle the sugar over the apples. Make the crumble topping by putting the flour and sugar in a mixing bowl. Add in the cold butter and use your hands (or a pastry blender) to rub the butter until the mixture looks like large breadcrumbs.
With an electric hand mixer, beat the butter and sugar in a large bowl until pale. Add the eggs, one at a time, mixing until they are incorporated. Fold through the flour, baking powder, salt, and cinnamon until you have a thick cake batter. Stir through the apple and pour the batter into the cake tin.
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