Irish apple cake with crumble topping

Crumble: mix flour, a pinch of salt and sugar; mash in the butter with a fork (fingers if hands are cool), then rub in with fingers until not terribly fine.

Add the oats once the butter is worked in. Chill the crumble so it crisps in the bake.

Peel and slice three Granny Smith apples.

Combine flour, cinnamon, baking powder and a pinch of salt.

Cream soft butter and sugar in a stand mixer on full speed, scraping down as needed.

Whisk the two eggs slightly with the vanilla in a jug and add in several additions, slowly, so the butter takes up the egg; a little flour alongside prevents separation.

Add the flour in thirds with a little milk alongside, judging the milk by how the batter looks.

Spread the batter to the edges of a buttered, base-lined nine inch springform.

Lay the apple slices over, overlapping, using plenty of apple. Variation: add sliced almonds or pine nuts.

Top with the crumble and bake, checking at about 40 minutes, until golden brown and the apples are soft.

Cool, release onto a platter, dust with powdered sugar if wanted, and serve with lightly whipped cream, ice cream or custard.