Apple Crumble Cake

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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 butter
100g caster sugar
2 eggs
1 tsp vanilla extract
100g self raising flour
1 tsp cinnamon
4 Medium eating apples, peeled and chopped into chunks/slices

For crumble topping
60g butter
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.

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Bramley Apple & Custard Tea Cake

apple custard cake

Now this is a beautiful cake.  I had been intending to make it ever since my friend Eat, Little Bird (SO much prettiness on this blog! I adore it.) wrote about it back in March 2012.

It is originally a rhubarb custard cake which I also made and was really delicious.

I found some cheap rhubarb in the supermarket (30p!) and I bought it, knowing what I was going to make straightaway.

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I was left wondering why I took so long to make this cake.  It was scrummy!  This cake is a keeper.  You’ll find the recipe for this rhubarb custard tea cake right here.  Be prepared to stay a while on this blog, it’s simply stunning.

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As soon as I had made this cake, as much as I enjoyed it with the rhubarb, I knew I had to try it with a different fruit.  My husband doesn’t like rhubarb and I really wanted him to try this cake because I knew he would love it.  I had some bramley apples in the cupboard so apple cake it was!

bramley apple and custard cake

This cake turned out wonderful.  My husband and I demolished it in one day! I’ll be making another one soon 🙂

Bramley Apple & Custard Tea Cake

200g soft butter
110g caster sugar
2 eggs
1 tsp vanilla extract
185g plain flour
2 tsp baking powder
40g custard powder
1-2 tablespoons milk
3-4 Bramley apples, peeled cored and cut into slices
Demerara sugar for sprinking over the cake

For the custard:
2 tablespoons custard powder
55g caster sugar
250ml milk
20g butter
2 tsp vanilla extract

Grease a 20cm springform cake tin and line the bottom of the tin with baking parchment.

Make the custard. Mix together the custard powder and caster sugar in a saucepan. Whisk in the milk slowly bring to the boil, stirring over a medium heat until the custard thickens. Take the custard off the heat and stir in the butter and vanilla extract. Pour into a bowl, place some clingfilm over the top and leave to cool.

For the cake, sift together the flour, baking powder and custard powder and set aside. Cream together the butter and sugar until very light and fluffy. Add the eggs, one at a time with a tablespoon of the flour mixture to stop the mixture curdling. Add the remaining flour mixture then add 1-2 tablespoons of milk to loosen the batter a little.

Spread half the batter in the cake tin. Spread the cooled custard all over the batter. Drop spoonfuls of the remaining cake batter over the custard, using a small spatula to carefully spread the batter over the custard. Try and make sure that all the custard is covered with batter. Place your apple slices over the top of the cake anyway you like. Sprinkle Demerara sugar all over the cake. Bake for 50-60 minutes or until risen and golden. A skewer inserted in the middle of the cake should come out clean.

The Pink Whisk Challenge – October 2011 – Mini Apple & Caramel Loaves

This month the very lovely Ruth Clements of The Pink Whisk, runner up in the first series of the BBC’s Great British Bake off, set the very first challenge in her new monthly blogging event. Every month Ruth will choose a seasonal ingredient and participants choose a recipe and blog about it. This month’s ingredient was apples. Now I know I’ve posted a fair few apples recipes in the last month, but I just couldn’t resist joining in!

The recipe I chose were these very yummy mini apple and caramel loaves. I found the recipe on a beautiful site called Spoons n Spades. Isn’t this such a gorgeous blog? The photography is stunning!

I couldn’t resist drowning one loaf in custard…

Thank you to Ruth for setting this new challenge! Can’t wait till November’s pick 🙂

This will be the last apple recipe for a while, I promise! Lots of spooky Halloween bakes coming later on this week…