Apple & Raspberry Crumble Cake

A perfect combination of moist cake, tart fruit, and a crunchy crumble topping. It’s ideal for afternoon tea.

Ingredients

Apple layer:

● 2 granny smith apples (peeled and diced)

● 1 tbsp lemon juice

● 170g caster sugar Cake:

● 250g caster sugar

● 120g unsalted butter (softened)

● Pinch of salt

● 2 large eggs

● 1 tsp vanilla extract

● 300g self-raising flour

● 150g frozen raspberries

Equipment:

Tala Performance 23cm Springform Cake Tin

Tala Performance 16cm Saucepan  

Tala Yellow Stoneware Mixing Bowl 

Tala Stainless Steel Cake Server 

Crumble:

● 130g plain flour

● 80g rolled oats

● 100g unsalted butter

● 80g light brown sugar

Method:

1. Preheat your oven to 180°C fan and grease and line a 23cm loose-bottom cake tin with parchment paper.

2. Place all the ingredients for the apple layer in a saucepan with 1 tbsp of water and cook and stir over a medium heat for 5 minutes until the apple is soft. Leave to cool whilst making the cake.

3. For the cake, cream together the sugar and softened butter until pale and fluffy. Then add in the eggs and vanilla and mix again until fully incorporated.

4. Sift in the flour and a pinch of salt and mix until just combined, the mixture will be thick.

5. Place the batter into the tin and spread evenly throughout. Top with the frozen raspberries and apple mixture, making sure the apple mixture has been drained of any excess liquid.

6. To make the top layer, rub together the crumble ingredients until they resemble chunky crumbs, make sure all the butter has been incorporated. Sprinkle this over the top of the cake.

7. Bake in the preheated oven for 1 hour. A toothpick inserted into the middle of the cake should come out clean when ready. If the top layer begins to brown too soon, cover with tinfoil for the rest of the baking time.

8. Allow to cool slightly before serving. I like to serve mine with vanilla custard. Enjoy