You will need:
1 Cup of Plain Flour1 teaspoon baking Powder½ teaspoon Salt100gms white sugar100gms of softened butter1 free range egg1 teaspoon of coffee essence (or 1 teaspoon instant dissolved in little hot water)75gms of chopped Walnuts½ cup of full cream Milk
1 Granny Smith or Braeburn apple, peeled, cored and diced/sliced40gms of melted butter2 tablespoons brown sugar2 tablespoons white sugar¼ cup of Plain Flour
Heat oven to 190c (170c fan oven)Line bottom and lightly butter 22cms cake tin
Cream Butter and sugar well then cream in the whole egg and coffee.Combine flour, baking powder and salt.
Add half the flour mixture to the butter mixture with half the milk, incorporate well then add remaining flour, milk and chopped walnuts. Mix well to a batter and pour into baking tin.
Combine all the topping ingredients except the flour. Coat the apples well, then remove and place on top of cake batter. Incorporate flour into remaining butter/sugar mixture, crumble well and distribute evenly over top of cake and apples.
Bake in oven for about 40 minutes. Leave in tin for 10 minutes before turning out and serving with either Ravenhill Thick Traditional Cream or Ice creams or Billawarra Yoghurt.