Apple Berry Crumble Cake
Apple Berry Crumble Cake
Happy Diwali all, hope all those that are celebrating have a lovely day filled with most importantly delicious indulgent cake. This is not a typical Indian sweet that is served on Diwali however it still taste just as good, especially with a spoon of thick creamy custard. The perfect combination of sweet crunchy crumble on top of soft sharp fruit all baked with a moist fluffy cake underneath. This also makes a great dinner party desert during these colder autumn evenings, especially if you are not sure if you want a crumble or cake as it’s the best of both worlds. I really enjoyed baking this recipe and hope you all get to enjoy a warm slice soon.
Ingredients
Cake Layer
160g Caster Sugar
200g Stork
2 Eggs
1 tsp Vanilla extract
150g Plain Flour
150g Self Raising Flour
180ml Whole Milk
Fruit Layer
1 Braeburn Apple –peeled and finely sliced
1 handful of Blackberries halved
1 handful of Blueberries
Crumble Layer
50g Plain Flour
70g Soft Brown Sugar
2 tsp. Ground Cinnamon
50g cold Unsalted Butter cut into small cubes
1 tbsp. Demerara Brown Sugar
Equipment
20 cm cake tin with a removable bottom makes this cake easier to remove
Pre-heat oven to 170 Fan, 190, Gas Mark 5
Method
1.Cream together the sugar and stork for around 5-7 minutes
Happy Diwali all, hope all those that are celebrating have a lovely day filled with most importantly delicious indulgent cake. This is not a typical Indian sweet that is served on Diwali however it still taste just as good, especially with a spoon of thick creamy custard. The perfect combination of sweet crunchy crumble on top of soft sharp fruit all baked with a moist fluffy cake underneath. This also makes a great dinner party desert during these colder autumn evenings, especially if you are not sure if you want a crumble or cake as it’s the best of both worlds. I really enjoyed baking this recipe and hope you all get to enjoy a warm slice soon.
Ingredients
Cake Layer
160g Caster Sugar
200g Stork
2 Eggs
1 tsp Vanilla extract
150g Plain Flour
150g Self Raising Flour
180ml Whole Milk
Fruit Layer
1 Braeburn Apple –peeled and finely sliced
1 handful of Blackberries halved
1 handful of Blueberries
Crumble Layer
50g Plain Flour
70g Soft Brown Sugar
2 tsp. Ground Cinnamon
50g cold Unsalted Butter cut into small cubes
1 tbsp. Demerara Brown Sugar
Equipment
20 cm cake tin with a removable bottom makes this cake easier to remove
Pre-heat oven to 170 Fan, 190, Gas Mark 5
Method
1.Cream together the sugar and stork for around 5-7 minutes
2.Add the eggs and vanilla
3.Add the plain flour and half the milk
4.Add the self-raising flour and half the milk
5.Spoon mixture into a lined and greased cake tin and smooth over
6.Top with chopped fruit
7.Combine flour, soft brown sugar, cinnamon and butter into a crumble mixture using your hands
8.Top the fruit with the crumble mixture and add a final sprinkle of the demerara sugar to add a crunch to the top layer
9.Bake for around 1hour 15 minutes – which seems like a long time but this is a large cake – check if ready using a wooden skewer – cool on wire rack
10.Serve warm
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