And so my dalliance with fruit cake combos continues, having tried banana bread and cherry muffins, this week I let Syd choose – and he asked me to use apples, so I decided to make an Apple Crumble Cake.
This is based roughly on a local dish, Dorset Apple Cake, which is usually made with fresh apples but I was lazy and used dried – and it tasted just as good!! I love apple crumbles, and the crumble topping on this cake makes it especially delicious – especially if served warm, with cream or custard.
- The Cake
- 225g self- raising flour
- 1 tsp cinnamon
- 115g light brown sugar
- 115g butter or similar
- 1 egg, beaten
- 2 tbsp apple sauce
- 6 tbsp of milk (approx)
- 150g dried apple pieces
- The Crumble Topping
- 100g plain flour
- 20g porridge oats
- 60g caster sugar
- 60g unsalted butter
- To make the cake -
- stir the cinnamon through the flour
- rub together the butter and flour with your fingertips until you have a breadcrumb consistency.
- Stir in the sugar.
- Add the beaten egg and the apple sauce and stir.
- Add milk a couple of tbsp at a time - you want a thick batter so the apple pieces don't sink.
- Stir through the apple pieces.
- Pop into a greased and lined deep cake tin.
- To make the crumble-
- Rub the ingredients together with your fingertips until they resemble coarse breadcrumbs.
- Add the crumble mix on top of the cake mix in the tin. Press gently down to make sure it adheres to the cake.
- Pop into an oven at 200 degrees for 30-40 minutes until a knife comes out clean. If your crumble topping is browning too much while the cake is still undercooked, cover with foil to protect it.
A perfect cake for a cold day with a hot drink, though of course it is not helping my as-yet-to-be-started diet. Really must get on with that – but it is hard in winter when the days are dark and cold isn’t it!
Love Miss Cisco XXX