As the seasons move on it the the time of year that apples are harvested and many people may have an abundance, or even a surfeit, of them. One use for some of the apples is to make a cake with them. This Apple Crumble Cake is based on a recipe I saw on Waitrose website.
Apple crumble is a favourite dessert in the UK and this cake is loosely based on that. The recipe has a cake base and then a layer of apple and is topped with a crumble mixture which has chopped hazelnuts and some cinnamon mixed in.
The cake is perfect for cutting into squares or bars to enjoy as a snack with a cup of tea or coffee. But it is also great served, warm, as a dessert with some custard or some ice cream.
For the apples any variety is probably ok, though cooking apples such as Bramley may be a little too tart unless sprinkled with some extra sugar.
Since I don’t have a garden, and therefore no home-grown apples, I bought Royal Gala which are. a particular favourite of mine. Firm and sweet they are perfect for this cake.
The apples need to be finely sliced, and of an even thickness, so using a mandolin(mandoline) is a good idea, if one is available.
Although there are three separate layers the recipe is very easy to make and results in the most delicious cake.
Mine turned out very well indeed, soft and light and so very tasty.
Another of my favourites is Apple Roll Cookies.
Apple Crumble Cake – BarsCourse: Cakes, DessertsCuisine: BakingDifficulty: Easy
- Crumble Topping
125g(1 cup minus 2 1/2 tbsp, based on scooping packed flour into a 250ml cup) plain flour
3g(1 tsp) ground cinnamon
50g(3 tbsp+2 tsp) unsalted butter, cold and cubed
125g(1/2 cup _ 2 tbsp) demerara sugar/raw cane sugar
50g(1/2 cup) chopped hazelnuts
juice from one lemon
- Cake Batter
250g(1 2/3 cups, based on scooping packed flour into a 250ml cup) plain flour
8g(2 tsp) baking powder
125g(1 stick+2 tsp) unsalted butter, softened
150g(3/4 cup) caster sugar
5 ml(1 tsp)vanilla extract, or vanilla bean paste
2 medium eggs(large in USA)
1 medium egg yolk(large in USA)
150ml(1/2 cup + 2 tbsp) milk
- Peel and core the apples, then cut them in half and slice them very finely(using a mandolin will do this very well).
- Toss the apple slices in the lemon juice to prevent browning.
- Preheat the oven to 180C/350F.
- Grease a 9 inch(23cm) square cake pan and line it with parchment paper.
- Mix the flour and cinnamon, for the crumble topping, together and then rub the 50g of butter into it until the mixture resembles fine breadcrumbs(I did this in a processor).
- Add the demerara sugar and the hazelnuts and stir to thoroughly combine, then set aside.
- Place the butter and sugar into the bowl of a stand mixer(this can all be done by hand) and beat with the paddle attachment until light and fluffy.
- Add the vanilla and mix again.
- Mix the milk eggs and additional egg yolk together.
- Mix the flour and baking powder together.
- Alternate adding a little of the liquid mixture and then a couple of spoons of the dry mixture into the mixer bowl and mix on slow. Continue to do this adding a little each time until all the liquid and dry mixtures are incorporated.
- Spoon the batter into the prepared cake pan and spread to cover the base and level it off.
- Layer the apple slices over the top of the batter.
- Sprinkle the crumble mixture over the apples ensuring the entire surface is covered.
- Bake the cake in the oven for 1 hour, testing with a skewer to ensure that the cake is cooked.
- Remove the cake from the oven and allow it to cool in the pan for about 30 minutes then transfer to a wire rack to cook completely.
- Serve in squares, bars as a cake or as a dessert with custard or ice cream.