Apple crumble cake

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1625
Apple_crumble_cake Easy Food

Serves 12-16


100g butter, at room temperature
300g caster sugar
2 large eggs
1 tsp vanilla extract
250g plain flour
1 tsp bicarbonate of soda
1 tsp salt
2 tsp ground cinnamon
4 Granny Smith apples, peeled, cored and
roughly chopped


For the icing:
180g cream cheese, at room temperature
200g butter, at room temperature
450g icing sugar
1 tsp cinnamon
1 tsp vanilla extract


For the stewed apple filling:
2 apples, peeled, cored and chopped
1 tsp cinnamon
3 tbsp caramel sauce


For the crumble topping:
150g plain flour
100g butter
85g brown sugar


  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease two round 15cm cake tins and line with parchment paper.
  2. Beat the butter and sugar together in a large bowl. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat until well blended.
  3. Combine the flour, bicarbonate of soda, salt and cinnamon in a small bowl. Stir into the butter mixture until blended.
  4. Place the apples in a food processor and pulse for about 30 seconds, or until the mixture resembles chunky apple sauce. Add a splash of water if needed.
  5. Stir the apples into the rest of the ingredients. Divide the batter between the tins and bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean.
  6. Leave to cool in the tins for five minutes, then transfer to a wire rack to cool completely.
  7. To make the crumble, rub the butter into the flour until it resembles breadcrumbs. Stir in the sugar. Bake for 15-20 minutes until golden.
  8. For the filling, place the apples in a saucepan with the cinnamon. Cook over a medium heat for 12-15 minutes until the apples are soft. Stir in the caramel, then remove from the heat and allow to cool before filling the cake.
  9. For the icing, beat the cream cheese and butter until creamy. Gradually beat in the icing sugar and cinnamon until blended. Beat in the vanilla extract.
  10. Use a large serrated knife to cut both sponges in half horizontally. Place the first sponge on a serving plate and spoon over the apple filling. Spread over some of the icing. Repeat these layers, finishing with the icing.
  11. Spread the remaining icing over the top and sides of the cake until completely covered. Top with the last of the apple filling and add a boarder of crumble around the top and bottom edge of the cake.

Per Serving: 438kcals, 18g fat (10.9g saturated), 67.3g carbs (42.13g sugars), 4.8g protein, 3.38g fibre, 0.24g sodium


Top Tip: If you can’t find caramel sauce, use Carnation toffee instead and stir together with a little melted butter. 

 

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