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.

Toffee Apple Crumble

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It’s officially the start of Autumn! I have to admit, it’s my favourite time of year. As I’ve no doubt said before,  I’m not much of a sun worshipper and I don’t mind the cooler weather.  I like nothing better than wrapping up in warm clothes and heading out for a long walk on a cool day, feeling the leaves that have fallen off the trees crunching below my feet. It’s a great stress reliever!

Around this time of year I start craving hearty, warming foods like stews, hot soups, pies and fruit crumbles.  This toffee apple crumble definitely falls into that category.  I don’t know where the recipe came from.  I wrote it in my recipe a few years ago but didn’t take a note of which book it came from.  I think it might be a Rachel Allen recipe but there’s one thing I am sure of, it’s totally divine and a perfect Autumnal pudding 🙂

Toffee Apple Crumble

Toffee Sauce
125g golden syrup
125g light brown sugar
50g Butter
1tsp vanilla extract
100ml double cream

Crumble
175g Self Raising Flour
Zest 1 Lemon
85g Butter, cubed
85g Light Brown Sugar
50g Ground Almonds

Filling:
25g butter
6 Large eating apples, cored, peeled, quartered and cut into chunks
Preheat the oven 180C. Put all the ingredients for the toffee sauce into a saucepan over a medium heat and boil for 3 minutes, stirring until smooth. Set aside.
Make the crumble topping by placing the flour and lemon zest in a bowl and rub in butter until the mixture is nubbly. Stir in the sugar and ground almonds to the crumble and place in fridge until ready to use.
To make the filling, melt the butter in a frying pan, add the chopped apples and cook gently  for a few minutes until the apples start to soften. Add 125ml of the toffee sauce and continue to simmer for a few minutes longer until the apples are just cooked. Pour the apple mixture in a pie dish and sprinkle over crumble and bake in the preheated oven for 25-30 minutes or until the crumble is light golden and with toffee sauce juices bubbling up the sides. Serve warm with vanilla ice cream and a jug of the remaining warm toffee sauce!

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