Apple Crumble Cake
- For the cake:
- 115g self raising (approx 1 cup plain flour + 2 tsp baking baking powder)
- a pinch of salt
- 60g butter
- 60g sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1 tbsp milk
- 2 small Granny Smith apples
- peeled and sliced thinly
- ground cinnamon
- For the crumble:
- 85g self raising (approx. 1/2 cup plain flour + 1 tsp baking powder)
- 60g sugar
- 30 butter
- 1 tbsp water for mixing
- gr0und cinnamon
Level of difficulty Average
Preparation time 20mins
Cooking time 45mins
Cost Average budget
Preheat the oven to 180 degrees C.
Cream butter and sugar for the cake until light and creamy. Add in the egg and vanilla then beat on medium until combined. Add the flour (and baking powder), milk and the salt and beat on low until just combined. Avoid over-beating. The mixture should be a thick paste. Spread the mixture fairly evenly over the base of a lined 19cm round cake tin. Don't panic if there looks like there's not enough mixture to cover the base of the pan.
Cover the cake mixture with the apple slices so that they are evenly distributed. Dust apples with a generous sprinkling of ground cinnamon
Now for the crumble. Put butter, flour (+ baking powder) and sugar in a bowl and rub the mixture between your fingers to combine them. Lift the mixture up high with your hands and let it fall so it traps a bit of air. Add about 1/2 tsp of ground cinnamon , then gradually add a 1/2 tablespoon of water at a time, while still combining with your fingertips until the mixture starts to form fairly big clumps, rather than fine breadcrumbs. We added about 1.5 tbps water.
Spread the crumble mixture over the top of the apples and pat it down ever so slightly, just so the crumble isn't completely loose on the top of the cake, but not enough to flatten the crumble. Bake for 45 minutes, or until the crumble on top is golden brown and a skewer comes out of the cake clean. If your cake is cooked and the crumble isn't brown enough for your liking, stick it under the grill for a few minutes to brown up the top.
Allow cake to cool for 15 minutes and then turn out onto a serving plate.
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