Crumble Topped Apple Cake
Not only can you have your cake and eat it you can also have your crumble - why not have your cake with soft vanilla ice-cream and a dust of cinnamon. Best served warm.
Preparation time: 30 minutes Quantity: Serves 10 - 12 Cooking time: 1 & 1/2 hours
Ingredients
Apple filling -
200 g / 8 oz butter
2 medium / large sour eating apples
1 lemon - zested and juiced
1/2 teaspoon mixed spice
Crumble mix -
50g / 2 oz light brown sugar
50g / 2 oz butter - softened
50g / 2 oz plain flour - sieved
1/2 teaspoon cinnamon
Cake Mix -
250g / 10 oz light brown sugar
4 eggs - large or medium
200g / 8 oz plain flour - twice sieved
Method
For the filling -
- Melt the butter
- Meanwhile peel and core the apples and cut into wedges, approx. 8 wedges per apple
- Mix the apples, lemon and spice in to the melted butter
How to make the crumble -
- Rub the butter and sugar in to the flour with the cinnamon to form a crumble mix
How to make the cake mix -
- Whisk the eggs with the sugar until light and frothy
- Add the flour, whisking in gently
- Then fold in the butter mix from the apples
with a spoon
How to put the cake together -
- Pour the cake mix to a 8 - 9 inch greased cake tin
- Lay the apples on top
- Sprinkle on the crumble mix
- Bake in a preheated oven gas 4 / 180*c / 340*f - for 1 & 1/4 - 1 & 1/2 hours or until cooked
Tip - bake on the middle shelf, keep an eye on the crumble, making sure it doesn’t burn before the cake is cooked - if it does cover with a piece of tin foil with a few holes in - to stop the crumble sweating.