Apple Crumble Cake

Source: cookpad.com/us/recipes/146498-apple-crumble-cake

Directions

1. Make the crumble.
2. Melt the butter in a microwave and mix in all of the other crumble ingredients.
3. Leave the mixture to cool in the refrigerator before use.
4. Make the apple filling.
5. Add all of the ingredients except the cinnamon into a saucepan.
6. Reduce the liquid over medium heat.
7. When the moisture from the apples has evaporated, mix in the cinnamon.
8. Turn off the heat soon after you add the cinnamon.
9. Reduce the liquid to whatever level you like but I think it's just right when the apples look like they're about to fall apart.
10. If the apple mixture is sweet, more liquid will seep out of the apple and the cake will get watery.
11. In that case, please let all of the moisture evaporate .
12. Make the cake batter.
13. Let the eggs warm to room temperature (if it's winter, I warm mine in front of the heater!)
14. Soften the butter in the microwave for 20-25 seconds.
15. Be careful not to melt it!!
16. Preheat the oven to 180C.
17. Then, line your pound cake tin with baking paper and sift the powder ingredients in advance.
18. Cream together the butter and sugar.
19. When it's mixed together a little, add in the oil, then continue to beat until the mixture is very pale and fluffy.
20. This should take at least 3 minutes.
21. Break the eggs in 1 at a time, mixing well after each addition.
22. Don't worry if the mixture separates a little here!
23. !
24. Add the sifted powder ingredients and fold in with a rubber spatula.
25. Pour in the milk and continue to fold the batter.
26. Add the apple mixture and fold again.
27. Pour the mixture into the pound cake tin and place the finely crushed crumble on top.
28. Bake for 35-40 minutes at 180C.
29. To see if the cake is done, insert a skewer into the centre and if no raw batter comes out, it's ready.
30. Addendum: Every oven is different, so if the batter inside is still uncooked, please bake for a further 5 minutes.