Every year we pick a bumper crop of apples from the tree at the bottom of our garden.
It’s a fruit tree my beloved grandpa bought for our new home when we moved in.
Now he’s gone, every year when we pick that bumper crop I make sure we celebrate with some apple-baked goodness to remember him by. He’d love that.
It’s usually a pie or an autumnal crumble, but this year I wanted to make something which I could take into work and share with my work colleagues.
A pie or crumble just wouldn’t cut it.
So I opted for an Apple Crumble Cake. Or an Apple Crumble traybake.
It was a bit of a new one for me, but boy oh boy it’s a winner; AND I’ve never had so many requests to share a recipe!
So here you go; a most excellent autumnal treat. Eat it warm from the pan, or keep it in the fridge for a slice. You should note it’s best only kept for a couple of days, however it may not be a problem you need to worry about as it doesn’t tend to last long!
Apple Crumble Cake
100g butter, at room temperature
110g caster sugar
150g plain flour
1 tsp baking powder
1 tbsp milk
5 large apples, peeled and chopped into bitesize pieces
1 nob of butter
1 tsp cinnamon
1 tbsp sugar
185g plain flour
1tsp baking powder
125g butter, from the fridge
165g caster sugar
- Preheat oven to 160 degrees C (320 F) and grease and base line a 20×30 cm pan.
- Add the apple, butter, cinnamon and sugar to a saucepan and cook over a low heat for about 10 minutes or until the apple is softened but still retains some bite. Take off the heat and leave to cool.
- Make the base mixture by creaming together the butter and sugar, then add the egg and beat well.
- Fold in the flour and baking powder and stir in the milk.
- Spread the mixture evenly in the bottom of the prepared tin.
- Make the topping by mixing the flour, sugar and baking powder together in a bowl. Add the butter in small chunks and then rub it into the flour mixture with your fingertips until it resembles breadcrumbs.
- Drain the liquid from the apples and add them evenly on top of the base mixture.
- Spoon over the crumble mixture evenly. For a little extra crunch you can sprinkle over some rolled oats or some chopped nuts.
- Bake in the centre of the oven for 40-50 minutes or until the top is golden.
- Leave to cool in the tin and then cut into slices.