• 180 grams butter, softened

• 1 cup caster sugar (200 grams)

• 2 teaspoons vanilla extract

• 3 eggs

• 1 cup almond meal (100 grams)

• 1 1/2 cups self raising flour (225 grams)

• pinch salt

• 2 teaspoons ground cinnamon

• 1/2 cup buttermilk (see note 2 below for alternative)

• 400 grams of diced fresh apple, stewed apple or tinned pie apple (note 1)

• 125 grams butter, melted

• 3/4 cup brown sugar (150 grams)

• 1 cup plain flour (150 grams)

• 1/4 cup almond meal (25 grams)

• 2 teaspoons cinnamon

• Pinch of salt

Making the crunch topping

1. Combine the butter, brown sugar, plain flour, almond meal, cinnamon and salt into a mixing bowl and stir to combine until crumbs/clumps form. (Add more flour, 1 tablespoon at a time if needed).

2. Place in the fridge until firm.

Making the cake batter

3. Preheat oven to 170ºC for a fan forced oven or 180ºC for a conventional oven. 

4. Line the base of a 23cm x 23cm square springform cake tin or 24cm round springform cake tin. Grease the sides.

5. Beat butter and sugar in a stand mixer or with hand mixer. Once it’s light and fluffy add the vanilla. Scrape down the sides of the mixing bowl, regularly.

6. Add eggs one at a time until fully combined.

7. Add almond meal and mix. Add flour, salt and cinnamon and mix. Add buttermilk and mix.

8. If using a stand mixer remove the bowl from the base, add the apple pieces and lightly mix through the batter.

9. Pour the batter into the cake tin and place into the preheated oven for 45 minutes in total. At the 25 minute mark remove the cake from the oven and lightly sprinkle over the crunch topping. Do not be heavy handed with this or the topping will sink to the bottom. Add more topping around the edges and less in the middle.

10. Allow the cake to fully cool in the pan before serving.

11. Serve with custard or fresh cream or ice cream or all three, why not!!!