I know, another apple post! But I was gifted another bag of apples from a lovely friend. It would be a shame to let them go to waste. The remaining bramley apples from my last haul have been peeled, chopped and are currently in the freezer. They will be turned into chutney and mincemeat next week. I’m not usually this organised (reallly I’m not!) but I’m determined to make the most of this windfall!
This cake is very simple and delicious. I’m quite generous with the crumble topping because I love it.
This is beautiful with ice cream or custard.
Apple Crumble Cake
20cm springform cake tin, greased and lined with a circle of baking paper.
100g caster sugar
1 tsp vanilla extract
100g self raising flour
1 tsp cinnamon
4 Medium eating apples, peeled and chopped into chunks/slices
For crumble topping
50g plain flour
50g Soft light brown or demerara sugar
Preheat oven to 180c.
Cream the butter and sugar together until very light and fluffy. Beat in eggs one at a time and add the vanilla. Sift in the self raising flour and cinnamon and fold in gently. Pour into tin. Place the apple pieces on top of the batter.
For the crumble, rub the butter into the flour until the mixture is breadcrumb like. Try and leave a few big pieces, they add a nice texture. Stir in the sugar. Sprinkle the crumble all over the cake and bake for 35-40 mins or until golden brown and the sides are shrinking away from the sides of the tin. Leave to cool in the cake tin for 10 mins, then unclip tin and carefully remove the base of cake tin using a palette knife or similar.