Windfall Crumble Cake
A delicious cake, with a buttery moreish texture, topped with chopped pear and apple and a spicy crumble topping. Fabulous!
1 Picture
Ingredients
- For the cake:
- 125g unsalted butter softened (8 1/2 TBS)
- 125g caster sugar (2/3 cup)
- 2 large free range eggs at room temperature
- 125g plain flour (1 1/4 cup)
- 2 tsp baking powder
- 1 firm pear peeled and chopped
- 1 firm apple peeled and chopped
- 1 TBS freshly squeezed lemon juice
- For the crumble topping:
- 60g plain flour (10 TBS)
- 1/4 tsp powdered ginger
- 1/4 tsp ground cardamom
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3 TBS soft light brown suar
- 50g chilled butter, cut into cubes (3 1/2 TBS)
- 2 TBS old fashioned oats
Details
servings 8
Level of difficulty Average
Cooking time 45mins
Cost Budget Friendly
Preparation
Step 1
Preheat the oven to 180°C/350°F/gas mark 4. Butter a 9-inch spring form pan and line the bottom with baking paper. Set aside.
Step 2
Mix the chopped fruit with the lemon juice and set aside.
Step 3
Stir together the flour, spices and sugar for the topping. Drop in the butter and rub it in until you get a crumbly mixture. Stir in the oats. Set aside.
Step 4
Cream the butter and sugar for the cake together until pale and creamy.
Step 5
Beat in the eggs one at a time, beating well after each addition. Sift together the flour and baking powder. Stir this in, beating until smooth.
Step 6
Spread in the prepared pan, making a slight dip in the centre. Top with the cut up fruit. Sprinkle the crumble topping over all.
Step 7
Bake for 40 to 45 minutes until the cake tests done and the cake is golden on top.
Let cool slightly before removing from the pan.
Step 8
Serve warm, cut into wedges with some ice cream or lightly whipped cream.
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