Cinnamon apple and pear crumble cake

Preheat the oven to 180 C / Gas 4. Grease and line the base of a 23cm round, deep cake tin. Cut the apples and pears into slices and toss with ½ the cinnamon and set aside.

Crumble: Rub the 90g butter into the 120g flour with your fingertips until it resembles fine breadcrumbs. Add the remaining cinnamon and the 60g sugar; mix well and set aside.

Cake: Beat the 180g butter and the 180g sugar in a large bowl until pale. Add the 150g self-raising flour, ground almonds, eggs and milk and beat until combined.

Pour the mixture into the cake tin, place fruit slices on the top and sprinkle with the crumble mixture.

Bake in the middle of the oven until firm and golden, 50 to 55 minutes. Cool in the tin before transferring to a wire rack.