Ingredients (serves 12)

• 250grams Caster Sugar
• 120gram Softened Butter
• 2 Eggs
• 1Tspn Vanilla Essence
• 300grams Self Raising Flour
• 820g Can of Apple
• 150gram Frozen Raspberries
• 125gms Plain Flour
• 75grams Rolled Oats
• 100grams Softened Butter
• 80grams Brown Sugar

Method

1. Preheat oven to 180 degrees & Grease a 23cm spring-form cake tin & set aside
2. Cream the caster sugar and softened butter with beaters or a stand-mixer until pale and fluffy
3. Add the eggs one at a time and beat until well combined.
4. Add the vanilla extract and beat until combined
5. Sift in the self-raising flour and mix on low speed until just combined (do not over-beat)
6. Pour the cake batter into the prepared tin and spread with a spoon (the mixture will be quite thick and sticky)
7. Sprinkle over the frozen berries and add an even layer of the tinned apple
8. In a bowl, use your fingers to rub the plain flour, rolled oats, butter and sugar together until they resemble crumbs
9. Sprinkle the crumbs over the cake
10. Cook in the oven for 60 minutes or until a skewer inserted into the middle comes out clean (it may take a bit longer than 60 minutes depending on your oven)
11. Allow to cool in the tin for 30 minutes before transferring to a wire rack to cool completely