150g (1 cup) self-raising flour

Apple and strawberry crumble

cake
150g (1 cup) plain flour

185ml (3/4 cup) milk

1 Granny Smith apple, peeled, cored, thickly sliced

Ingredients

Melted butter, to grease

200g strawberries, washed, hulled, halved

200g butter, at room temperature

Crumble topping

75g (1/2 cup) plain flour

155g (3/4 cup) caster sugar

50g chilled butter, chopped

2 teaspoons vanilla essence

55g (1/4 cup, firmly packed) brown sugar

2 eggs, at room temperature

Method
1. Step 1
Preheat oven to 180C. Brush a round 20cm (base measurement)
springform pan with melted butter to lightly grease. Line the base
with non-stick baking paper. Place the prepared pan on a baking
tray.
2. Step 2
Use an electric beater to beat the butter, sugar and vanilla in a bowl
until pale and creamy. Add the eggs, 1 at a time, beating well after
each addition. Use a large metal spoon to fold in the combined flour
and the milk until well combined.
3. Step 3
Spoon into the prepared pan. Use the back of the spoon to smooth
the surface. Arrange the apple and strawberry on top.
4. Step 4
To make the crumble topping, place the flour and butter in a bowl.
Use your fingertips to rub the butter into the flour until the mixture
resembles coarse breadcrumbs. Stir in the sugar.
5. Step 5
Sprinkle the crumble topping over the apple and strawberry. Bake in
oven for 1 hour 10 minutes or until a skewer inserted into the centre
comes out clean. Set aside in the pan for 10 minutes before
transferring to a wire rack to cool slightly. Serve cake warm or at
room temperature.