Apple Crumble Cake

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With apples in abundance it would be silly not to make apple cake, along with pies, tarts and crumble!

In this recipe I have used Cox apples. You can use any apple, although if you are using a very sweet apple you may wish to alter the amount of sugar used.

Many apple cakes call for chunks of apples to be used. To be honest I’m not keen on chunks of apple in my cake and I find they can make the cake a little soggy. I grate my apples, this distributes the apple flavour throughout the cake evenly and I love it! I hope you like it to.

I have added a crumble topping to this cake, it is equally nice without the topping if a crumble is not for you.

You will need:

  • 350g Self Raising Flour
  • 1tsp of Bicarbonate of Soda
  • 140g Butter
  • 170g Soft Dark Brown Sugar
  • 1tsp ground Cinnamon
  • 350g Grated Apples (already peeled and cored)
  • 2 Eggs
  • 100ml Milk

Crumble Topping:

  • 30g Butter
  • 30g Soft Dark Brown Sugar
  • 60g Plain Flour
  • 1tsp ground Cinnamon

Method:

  • Line a grease a 22cm round tin. (I use a spring form tin).
  • Preheat the oven at 170degrees.

The Crumble Topping:

  • Put all the crumble topping ingredients in a mixing bowl and mix until you get the classic crumble look.
  • Put this to one side

The Cake:

  • Rub the flour and Bicarbonate of soda with the butter until you get a mixture that resembles bread crumbs.
  • Add the sugar and cinnamon and mix well.
  • Gently stir in the grated apples until well distributed.
  • Add the eggs and then the milk.
  • Pour the mixture into your prepared tin.
  • Spread the crumble topping over the cake.
  • Bake for 45mins or until cooked and golden on top.
  • Leave to cool in the tin for 15-20mins, remove the sides of the tin and carefully lift the cake off the base.
  • This is a very delicate cake and will not cope with over handling.
  • Perfect eaten on its own or with ice cream or cream.
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