Apple Crumble Cake
Serves: 8 to 12
A delicious Apple Crumble Cake which combines the best of both worlds - a comforting apple crumble with a tender apple cake.
Ingredients
For the cake
- 145 g (1 stick plus 2 tablespoons) unsalted butter, softened
- 220 g (1 cup) caster sugar, (superfine sugar)
- 2 teaspoons vanilla extract
- 2 eggs
- 300 g (2 cups) plain flour, (all-purpose flour)
- 10 g (2 teaspoons) baking powder
- 135 ml (½ cup) double cream, (heavy cream)
- 180 ml (¾ cup) milk
- 2-3 Granny Smith apples
For the crumble topping
- 75 g (⅓ cup) unsalted butter, cold and diced
- 115 g (¾ cup) plain flour, (all-purpose flour)
- 110 g (½ cup) caster sugar, (superfine sugar)
- 1-2 teaspoons ground cinnamon
Instructions
To Make the Cake Batter
- Preheat the oven to 180°C/350°F (without fan).
- Line the base of a 24 cm/9.5 inch springform cake tin with baking paper and grease the sides with some butter.
- Cream the butter, sugar and vanilla extract until light and fluffy.
- Beat in the eggs, one at a time, followed by a tablespoon of the flour to prevent the batter from curdling.
- Add the remaining flour and baking powder.
- Add the cream and milk.
- Beat lightly until the batter is smooth and thick.
- Pour the batter into the prepared cake tin.
- Peel, core and slice the apples into 5mm thin segments.
- Arrange the apples on top of the batter in concentric circles.
To Make the Crumble Topping
- Rub the butter into the flour with your fingertips.
- Stir through the sugar and ground cinnamon.
- Sprinkle the crumble topping over the apples.
To Bake the Cake
- Bake the cake for about 1 hour and 20 minutes, or until the crumble is lightly golden and a skewer inserted in the middle of the cake comes out clean.
- Let the cake cool slightly before serving.
Kitchen Notes
- RECIPE CREDIT
Recipe adapted from Ali Irvine from Real Living Magazine, June 2012. - OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer's handbook on how to adjust the temperature and baking time accordingly. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Serving: 1g, Calories: 422kcal, Carbohydrates: 59.7g, Protein: 5.5g, Fat: 18.4g, Cholesterol: 78.1mg, Sodium: 24.7mg, Fiber: 1.8g, Sugar: 31.8g