- Step 1
Preheat oven to 180°C. Brush a round 20cm (base measurement) springform pan with melted butter to lightly grease. Line the base with non-stick baking paper. Place the prepared pan on a baking tray.
- Step 2
Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Use a large metal spoon to fold in the combined flour and the milk until well combined.
- Step 3
Spoon into the prepared pan. Use the back of the spoon to smooth the surface. Arrange the apple and strawberry on top.
- Step 4
To make the crumble topping, place the flour and butter in a bowl. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the sugar.
- Step 5
Sprinkle the crumble topping over the apple and strawberry. Bake in oven for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes before transferring to a wire rack to cool slightly. Serve cake warm or at room temperature.
Make it ahead: Make this recipe up to 1 day ahead. Store in an airtight container in the fridge. Bring to room temperature to serve. To reheat individual slices, place on a microwave-safe plate and heat in microwave on Medium/500watts/50% for 1 minute or until warmed.