Every St Patrick's Day I have to cook something Irish. Last year I made a Cabbage and Bacon Soup and my cake was a Chocolate Guinness Cake which we all loved, this year I made Sausage Rolls with Homemade Puff Pastry and this Apple Crumble Cake.
This cake is delicious, the base is a beautiful cinnamon scented soft tea cake. The tea cake is topped with thinly sliced granny smith apples and it is topped with a delicious crunchy streusel topping. This cake is just delightful, the streusel topping makes you think you are eating a pie.
I use a springform tin as I have one at home and it does make it easier to take the cake out of the tin, but if you haven't got one, you can bake it in a normal round tin.
If you want cup measures you can go onto the original recipe, there you will find US cup and tablespoon measures. I personally prefer cooking in grams and millilitres, as it is more reliable, for instance the original recipe states 3 tablespoons of milk, in Australia 3 tablespoons would 60ml, in the US 3 tablespoons is 45ml.
When making the streusel topping, if your butter softens too much before you get the right texture. Just pop it in the fridge, then keep rubbing it in once the butter has firmed up again.
This is a simple tea cake that is absolutely delicious, you really need to give it a try.
This cake is delicious, the base is a beautiful cinnamon scented soft tea cake. The tea cake is topped with thinly sliced granny smith apples and it is topped with a delicious crunchy streusel topping. This cake is just delightful, the streusel topping makes you think you are eating a pie.
I use a springform tin as I have one at home and it does make it easier to take the cake out of the tin, but if you haven't got one, you can bake it in a normal round tin.
If you want cup measures you can go onto the original recipe, there you will find US cup and tablespoon measures. I personally prefer cooking in grams and millilitres, as it is more reliable, for instance the original recipe states 3 tablespoons of milk, in Australia 3 tablespoons would 60ml, in the US 3 tablespoons is 45ml.
When making the streusel topping, if your butter softens too much before you get the right texture. Just pop it in the fridge, then keep rubbing it in once the butter has firmed up again.
This is a simple tea cake that is absolutely delicious, you really need to give it a try.
Recipe
Recipe adapted from www.biggerbolderbaking.com/
Serves 8-10
Streusel Topping:
105g plain flour
21g rolled oats
115g caster sugar
pinch salt
85g unsalted butter
Cake:
115g unsalted butter (at room temperature)
115g caster sugar
2 teaspoons vanilla extract
2 large eggs
177g plain flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/8 teaspoon salt
45ml milk
3 granny smith apples, peeled and sliced thin
To serve, vanilla ice cream, optional
Preheat your oven to 180°C/160°C fan forced.
Butter and line with baking paper a 22cm round springform tin. Set aside.
In a medium bowl, combine the flour, oats, sugar, and salt. Next rub in the cold butter until fully incorporated and you've reached the texture of coarse breadcrumbs. Set aside in the fridge while you make the cake.
Cream the butter and the sugar together in a large bowl until light and fluffy.
Next, add in the vanilla then beat in the eggs one at a time.
In a separate medium bowl combine the flour, baking powder cinnamon, and salt.
Fold the dry ingredients into the wet along with the milk.
Once the batter has formed, transfer it to the prepared cake pan, gently spreading it out. Now lay on the sliced apples, making sure they are arranged in one even layer, slightly overlapping.
Cover the apples with all the streusel topping.
Bake for roughly 65 minutes, or until the top is golden brown all over and crisp.
Remove from the oven and allow cooling slightly before turning out of the tin.
When ready to serve, dust the cake with icing sugar. Slice and serve.
Serves 8-10
Streusel Topping:
105g plain flour
21g rolled oats
115g caster sugar
pinch salt
85g unsalted butter
Cake:
115g unsalted butter (at room temperature)
115g caster sugar
2 teaspoons vanilla extract
2 large eggs
177g plain flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/8 teaspoon salt
45ml milk
3 granny smith apples, peeled and sliced thin
To serve, vanilla ice cream, optional
Preheat your oven to 180°C/160°C fan forced.
Butter and line with baking paper a 22cm round springform tin. Set aside.
In a medium bowl, combine the flour, oats, sugar, and salt. Next rub in the cold butter until fully incorporated and you've reached the texture of coarse breadcrumbs. Set aside in the fridge while you make the cake.
Cream the butter and the sugar together in a large bowl until light and fluffy.
Next, add in the vanilla then beat in the eggs one at a time.
In a separate medium bowl combine the flour, baking powder cinnamon, and salt.
Fold the dry ingredients into the wet along with the milk.
Once the batter has formed, transfer it to the prepared cake pan, gently spreading it out. Now lay on the sliced apples, making sure they are arranged in one even layer, slightly overlapping.
Cover the apples with all the streusel topping.
Bake for roughly 65 minutes, or until the top is golden brown all over and crisp.
Remove from the oven and allow cooling slightly before turning out of the tin.
When ready to serve, dust the cake with icing sugar. Slice and serve.
Enjoy!
To save the recipe to your favourites go to www.whatscookingella.com/irish-apple-crumble-cake.html
Pin it: www.pinterest.com.au/pin/399413060716343129/
Pin it: www.pinterest.com.au/pin/399413060716343129/
RSS Feed