Apple Crumble Cake

Bake 26 (Halfway There!) – Apple Crumble Cake

26 bakes, and in only just over six months. I’m definitely getting there…

Following on from the success of her Grape Cake, the Daughter announced that this week, she wanted Apple Cake. Which was fortunate, since on our last trip to the library, I’d spotted this book, just waiting for me on the recently returned rack:
Vintage Tea Party Book

Doesn’t that look like a book with yummy recipes in it? And sure enough, there was a very lovely one for Apple Crumble Cake. A word of warning, though. With the amount of baking going on here this year, I’ve had to develop some willpower against the lure of the cake dome. This cake, however, has rendered me defenseless. I can’t walk past it without having just one more little taste…

Apple Crumble Cake

(Recipe from: ‘The Vintage Tea Party’ by Angel Adoree, published by Mitchell Beazley)

IngredientsMaking Apple Crumble Cake

  • 250g butter
  • 250g caster sugar
  • 250g self-raising flour
  • 4 eggs
  • 3 small apples, peeled, cored and thinly sliced

Method

  • Preheat the oven to 180°C, and grease and line a 23cm deep, round tin.
  • Make the crumble topping: rub together 50g each of the sugar and butter with 60g of the flour, until it forms a rough crumble.
  • Put the rest of the sugar in a bowl with the eggs and whisk for at least ten minutes with an electric whisk, until the mixture is pale and thick.
  • Melt the remaining butter in a pan, cool slightly, then drizzle into the whisk mixture with the whisk on its lowest setting to mix.
  • Fold in the flour.
  • Pour the mixture into the tin, and arrange the apple slices evenly on the top. Sprinkle with the crumble mix.
  • Bake for 50-55 minutes, until firm to touch and golden brown.

This cake is glorious warm, and would be great with ice cream or cream as a dessert. But it’s also pretty fabulous cold, especially with a cup of tea.

Apple Crumble Cake