Apple Crumble Cake

My favourite dessert is apple crumble...or any fruit crumble for that matter.

I ADORE IT!!

Really hot with vanilla ice cream or cold with hot custard.

Mmmmmmmmm crumble...

Because of my crumble fetish I have worked hard to perfect my crumble topping and by-heck I've gone and done it! Crunchy, sweet (but not too sweet) and not powdery at all.

I had some apples which none of my brood wanted to eat (as they were on the bruised side) so, as I've made crumble loads already, I decided to see if I could turn it into a cake.

The result....?

AMAZEBALLS APPLE CRUMBLE CAKE!!

Here's how you can nail crumble cake too...along with the best crumble ever for a million different sweets!

Cake ~ makes 2 x cakes (or 1 cake and 6 cupcakes...as I did)
4 apples (stewed & cooled)*
200g butter
150g caster sugar
50g soft dark brown sugar
200g s/r flour
2 x eggs
1/2 tsp cinnamon
1 tsp baking powder
1 tsp vanilla
50ml milk

Crumble ~ covers both sponges
200g plain flour
150g butter
125g demerera sugar
1 tsp cinnamon

Always make the crumble first so the cake batter isn't hanging around...

1. Add flour and cinnamon together and mix well.
2. Add the butter and rub into the flour using your fingers (kids love doing this) until it looks like crumbs.
3. Add the sugar and mix in the same way as the butter.
4. Cover and set aside while you make the cake batter.

You can freeze any unused crumble to up to 3 months for your other crumbly projects! Whoop whoop

Cake instructions...

1. Preheat over to 180/GM4/fan 160
2. Grease and line 18cm/7", deep, loose bottomed round tin.
3. Put all dry ingredients in a bowl and mix well.
4. Cream the butter and sugars until light and fluffy.
5. Add the eggs one at a time making sure one is incorporated before adding the next.
6. Add the Vanilla and mix.
7. Add half the dry ingredients and fold in.
8. Add the milk and fold in.
9. Add the remainder of the flour and fold in.
10. Finally fold in the apple mixture.
11. Pour into the tin and flatten off, sprinkle the crumble on top making sure there is even coverage.
12. Bake in oven for 50-55 mins until the top is golden and a skewer comes out clean.
13. Leave to cool.

You can serve this cake warm (not straight from the oven) with ice-cream.

When I first cut into the cake I was shocked at how dense this cake is, but don't worry it's definitely cooked. The thick apple cake plus the crunchy crumble topping was pure heaven on a plate!!

I could seriously marry this cake!!! 

I'm adding this recipe to my weekly Sweet Leftovers Linky List because of the borderline apples used.

I've also sent this over to Ros of The More Than Occasional Baker for this months Alphabakes challenge which this month is the letter "A".

Next month I believe the host of the Alphabakes challenge next month will be Caroline of Caroline Makes, go have a look at the beginning of May to join in or head on over to The More Than Occasional Baker to enter this months challenge.

Also I'm doing the Calendar Cakes blog hop as hosted by Dolly Bakes and Laura Loves Cakes.

       

ENJOY

xx Kat xx

* To stew the apples, place them in a pan with a splash of water. Turn the hob to a medium to high heat and cook until they are mush, stirring regularly. Add dashes of water as you go if it starts to stick to the bottom. I got impatient after about 20mins...stubborn bloody apples...and used my hand blender to get the smooth paste. Don't let your stewed apples get too wet as it will ruin your cake batter.