Spicy topped apple cake

Yes, another apple cake! The apples are falling off the Bramley trees as there are so many of them, and it's been so hot.
I found this recipe in one of my Mum's old cookbooks. It was called a 'crunchy' topped cake, but it's not at all crunchy on top. It's not a spongecake base this time - more of a sweet pastry.

75g butter or margarine
175g sr flour
50g caster sugar
1 egg
75ml water
3 apples, peeled, cored and cut into wedges

topping

75g dark brown sugar
2 tspn cinnamon
25g butter of margarine

Preheat oven to 180C/gas4/350F
Grease and line a 20cm cake tin.

Rub fat into flour till it looks like breadcrumbs.
Stir in the sugar and mix in the egg and water to make a soft dough.
Spread this dough into the base of the tin.

Press the apple wedges into the dough and sprinkle with the sugar and cinnamon. Dot with pieces of butter of margarine.

Bake for about 30 mins till firm.

It's difficult to decide of the base is cooked as the top is soft from the melted butter. I cooked it for 40 minutes and it was cooked perfectly.

It wouldn't win any awards for 'best looking cake', but it tastes really good.

We ate it with some cream, but ice cream would be delicious too.