Sunday, 13 October 2013

Apple Cinnamon Crumble Cake



There's a definite autumnal feel in the air which means crumble time! My colleague brought in bags of apples from her garden for us to enjoy. I decided to make an apple cinnamon custard crumble cake mainly because it contains a lot of  'C' s which is the letter for this month's AlphaBakes. Unfortunately, my custard split and I didn't have anymore milk to make a second batch so I had to leave it out. It would have tasted much better with a custard layer but it was extremely good on its own. The cake smelt amazing whilst baking mainly due to the cinnamon. The apples in the cake made it lovely and moist but my favourite part was the crunchy crumble topping. This is the first time I've used wholemeal flour for the crumble and it worked. Definitely a recipe to make again and again.

I'm entering this to AlphaBakes which I am hosting this month and co-host with Caroline from Caroline Makes. The letter as mentioned is C for cinnamon and crumble.

 

I'm also sending this to Made with Love Mondays hosted by Javelin Warrior where the idea is to make everything from scratch. It's been a while since I've entered anything so I'm pleased to join in this week.



And to a new blogging challenge called Shop Local hosted by Elizabeth from Elizabeth's Kitchen Diary. These apples came from my colleagues garden so it was definitely locally sourced - not many carbon miles there :)






 I used a food processor to make my crumble 

 apples tossed in cinnamon and brown sugar 

 adding to the sponge batter 

 I placed some slices of apple on top - if you are using custard, add a layer here before adding the crumble mix 

 ready to go in the oven 

 freshly baked 

 yum! 

An original recipe by bakingaddict
Makes 1 x 23cm cake

For the sponge cake
225g butter
225g caster sugar
225g plain flour
1 teaspoon baking powder
3 eggs
3 apples - peeled, cored and cut into small cubes
(+1 apple cut into slices to arrange on top of the cake - optional)
4 teaspoon ground cinnamon
2 tablespoon brown sugar (or to taste)

For the cumble topping
120g butter
80g wholemeal flour
120g brown sugar
80g jumbo rolled oats
1 teaspoon ground cinnamon


  • Preheat the oven to 180C.
  • Make the crumble topping first by blitzing butter and flour in a food processor until it resembles breadcrumbs. You can also do this by hand.
  • Next add in the sugar, oats and cinnamon and pulse gently until mixed. 
  • Place in the fridge whilst you make the cake. 
  • To make the sponge, start by preparing the apples. Peel, core and cut them and then toss in cinnamon and brown sugar. 
  • Cream the butter and sugar until pale and fluffy.
  • Add the eggs one at a time
  • Mix in the flour and baking powder.
  • Finally stir in  the apples. 
  • Pour the cake batter into a 23cm springform tin and level it off.
  • Arrange slices of apples on top.
  • If you want to add a custard layer - either homemade or shop bought then add it now.
  • Pour the crumble mix on top. 
  • Bake for approximately 45-50 minutes until golden brown and well risen. A skewer inserted into the centre should come out clean. 


10 comments:

  1. oooh, crumble cake... what a fab idea... love the way the apples look all caramelised... gorgeous!

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    1. Thanks they were really scrumptious!

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  2. You're absolutely right. It's this time of year where crumbles come into their own and yours sounds superb! What a great use for windfall apples :) Thank you for sharing with #ShopLocal xx

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    1. I've already made this cake three times and I'm sure it won't be the last time at least until spring is here!

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  3. Oh I do like a crumble cake. Pass the custard please!!!

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    1. Me too! I've made this cake again with a custard layer and it was excellent.

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  4. Anything with a crumble makes me happy :) I seem to remember you making a similar cake/custard/crumble combo in the past - am I crazy? It sounded delicious then and still does!

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  5. I love this Apple crumble cake!! look awesome!xo

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