A few months ago I made a deep dish salted caramel apple crumble pie. The pie was really delicious but it was a lot of work. I wondered if I could make a cake which featured most of the same elements but without so much effort.
The first apple crumble cake which I made before we went into lockdown, didn't work out so well. When I returned to Sydney I went back to the drawing board and came up with this apple studded butter cake topped with an oaty crumble which I served with cream and salted caramel sauce.
The cake is lovely as it is but if you'd like to serve it with caramel sauce you could always but some or make a batch using the recipe featured here. If you don't like oats, just swap them for an equal weight of coarsely chopped nuts of your choice.
Here's the recipe for you which makes a 17 cm cake. If you'd like to make a larger cake, a 23cm/9 inch cake, just double the ingredients and the bake for the same length of time. For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60 g eggs. My oven is a conventional oven so if you have a fan-forced oven you may need to reduce the temperature by 20°C.
Apple Crumble Cake – makes a 17 cm cake
Crumble
30g (1 oz) plain flour
30g (1 oz) unsalted butter
30g (1 oz) raw sugar
25g (¼ cup) rolled oats
1 tbs shredded coconut
pinch of cinnamon
Pinch sea salt flakes
Cake
2 medium-sized (approximately 250g) cooking apples, peeled, quartered and cored
2 tsp caster sugar
100g unsalted butter
110g (½ cup) caster sugar
1 tsp lemon rind
1 tsp vanilla extract
1 egg
½ cup self raising flour
¼ cup plain flour
Pinch salt
⅓ cup buttermilk
2 tsp plain flour, extra
Icing sugar, for dusting
Crumble
Make the crumble by rubbing the flour and butter together, and stirring in the sugar, oats, coconut, cinnamon and salt to make large crumbs. Place in the fridge until needed.
Cake
Preheat the oven to 180°C, conventional. Grease and line a 17cm tin with baking paper.
Cut the apples into 1cm pieces; place into a medium size bowl then sprinkle with the 2 tsp of caster sugar and toss the apple pieces in the sugar. Place to one side while you prepare the batter.
Beat the butter, sugar, rind and vanilla together until light and smooth. Add the egg and beat together. Sift the flours and salt together in a small bowl. Add to the mixture in two or three lots alternating with the buttermilk to make a smooth batter.
Toss the reserved apple pieces with the extra flour (this prevents them from sinking to the bottom of the cake). Spoon the batter into the bowl containing the apple pieces and mix the two together until they’re well combined. Finally, spread the batter into the prepared tin.
Scatter the crumble on top of the cake and press gently into the batter. Bake for about an hour until a skewer inserted into the cake comes out moist but relatively clean. If the crumble browns too quickly, then cover the cake with a piece of foil halfway through whilst it finishes cooking through. I left the cake to cool in the switched off oven for 30 minutes with the door left ajar before turning out onto a wire rack.
Just before serving, lightly dust the top of the cake with icing sugar. The cake can be served warm or at room temperature either plain or with cream and some salted caramel sauce.
I thought the cake was delicious and I'll be adding this recipe to my repertoire. I shared the cake with my neighbours and they declared it a hit. So far they've liked everything I've made so I think they're just easy to please!
See you all again next week with some more baking from my kitchen.
Bye for now,
Jillian
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