"What cake do you make?" my daughter will ask every time she sees me busy baking in the kitchen. So taking up the challenge, I have to try new recipes. Otherwise, my answer will always be "Oh, it's a normal butter cake." Well, this the outcome of some my trials and errors. It turns out to be my family's favorite. My two girls finished this Apple Crumble Cake within 2 hours after dinner!
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| 1st base layer |
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| Apples and sultanas are spreaded evenly on top |
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| Sprinkle with topping and ready to bake |
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| Just out from the oven |
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| Ready to serve |
For the Base
50g or 1/4 cup butter
75g or 6 tbsp caster sugar
1 egg beaten
115g or 1 cup self raising flour, shifted
For the Topping
80 g or 2/3 cup self raising flour
1/2 tsp ground cinnamon
40g or 3 tbsp butter
25g or 2 tbsp caster sugar
2 cooking apples , peeled, cored and sliced
60g or 1/3 cup sultanas (raisins)
Method
1. Preheat the oven to 180 C. Grease a deep 18cm/7in springform tin (pan) and line with parchment
paper.
2. To make the topping, sift the flour and cinnamon into a bowl. Rub the butter into the flour using your
finger tips or a pastry cutter until it resembles bread crumbs. Then stir in the sugar. Set aside.
3. To make base, put the butter, sugar, egg and flour into a bowl and beat for 1-2 minutes, or until
smooth. Spoon into prepared tin.
4. Mix together the apple slices and sultanas, and spread them evenly over the top.
5. Sprinkle with the toppings.
6. Bake for about 1 hour. Cool in tin for 10 minutes before turning out on to wire rack to cool. Sprinkle with cinnamon and caster sugar and decorate with slices of red dessert apples.
Serves 8-10
(Recipe adapted from Martha Day's 500 Cakes and Bakes)
* I added extra raisins and sprinkle with a castor sugar only. I use a normal cake tin instead of the springform type.
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