Wensleydale & Apple Cake

This cake is both sweet and savoury at the same time.

I love the tartness of the apples and the lovely creamy taste of the cheese especially the slightly browned parts at the edges from the cinnamon spiced crumble.

For variation, any type of Wensleydale cheese can be used. Instead of apples you could use pears.

Ingredients for the cake:

250g unsalted butter

250g muscavado sugar

250g self-raising flour

1tsp cinnamon

1tsp nutmeg

5 eggs

2 medium eating apples, grated

120g Wensleydale cheese, crumbled

Ingredients for the topping:

25g unsalted butter

25g self-raising flour

2tbs demerara sugar

2-3tsp cinnamon (depending how spicy you like it!)

Method:

1. Grease and line a six-inch loose bottomed baking tin.

2. Pre-heat the oven to 180c/160c (fan oven).

3. Cream the butter and sugar together for about five minutes until pale and soft.

4. Add all of the eggs and a spoonful of the flour and beat well for a few minutes until light and airy.

5. Fold in the remaining flour and spices.

6. Carefully fold in the grated apple and Wensleydale cheese.

7. Pour into the cake tin.

8. In a clean bowl, rub the flour and butter together to make fine-ish breadcrumbs.

9. Stir in the cinnamon and sugar.

10. Pour over the top of the cake batter.

11. Place in the oven and cook for approximately 75 minutes until cooked right through. If it looks like the top of the cake might be going too brown, cover with foil.

12. Once cooked, remove and allow to cool before removing from the tin.

13. Enjoy with a cup of Yorkshire Tea (ideally!) and a nice dollop of clotted cream on top of the cake!