This is how it's made Apple And Pear Crumble Cake

  1. Cream Stork, sugar and lemon zest until light and fluffy.  
  2. Add eggs to creamed mixture one at a time and beat well. Stir in milk and fold in flour and sultanas. 
  3. Spoon half into a greased 22cm (9 inch) cake tin or spring form tin. Arrange sliced fruit over the mix and top with remaining mix. 
  4. Make crumble by rubbing Stork into the flour until resembling breadcrumbs, stir in the sugar and cinnamon and sprinkle over the cake mix.
  5. Bake in preheated oven 180 °C, 160 °C fan, Gas mark 4 for 50 mins to 1 hour until golden brown and cooked through.
  6. Delicious served warm with ice-cream or crème fraiche.
  • Temperature: 180 oC
  • Baking time:
  • Serves: 16