Ingredients

• 175g/6oz butter or margarine, softened
• 175g/6oz muscovado sugar
• 3 eggs, lightly beaten
• 175g/6oz self-raising flour, sifted
• 1-2 tbsp apple juice
• 1 cooking apple, chopped
• 1 tbsp demerara sugar
• 25g/1oz butter, softened
• 50g/2oz plain flour
• 1 tbsp chopped mixed nuts
• 2 tbsp icing sugar, sifted
• 2 tsp apple juice

Method

1. Preheat the oven to 190C/375F/Gas 5. Grease a 5cm/2in deep, 20cm/8in loose-bottomed cake tin and line the base.
2. Beat together the butter or margarine and sugar until pale. Gradually beat in the eggs.
3. Fold in the flour and enough apple juice to give a dropping consistency. Fold in all but two tablespoons of the apple; spoon the mixture into the tin.
4. Make the crumble top: rub the butter into the flour; stir in the sugar and nuts. Spread over the cake with the remaining apple.
5. Bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean. Turn out on to a wire rack to cool.
6. Mix the icing sugar and apple juice and drizzle over the cake. Cut into squares when set.