Apple crumble is one of my most favourite desserts of all time, I remember making it growing up and to this day still swoon at the smell of it coming out of the oven. This Irish apple crumble cake is nice little twist on the classic with a moist apple cake interior and a light crumbly topping. That classic combination of apple and blackberries could also be used here. A crumble/cake hybrid resulting in the BEST dessert!
Ingredients
For the cake:
- 1 stick butter - 110g, plus extra for greasing
- 150 grams light brown sugar
- 2 large eggs
- 210 grams all-purpose flour - sifted
- 1 teaspoon baking powder
- pinch salt
- 1 teaspoon ground cinnamon
- 300 grams peeled, cored and sliced cooking apple - Shouldn’t be more than one large one, about 10 ounces.
For the crumble topping:
- 50 grams vanilla sugar - or substitute with caster sugar
- 50 grams plain flour
- ½ stick butter - 50g
Instructions
- Preheat the oven to 350°F.
- Grease and line a 8-inch cake tin with a removable base.
Make the batter:
- With an electric hand mixer, beat the butter and sugar in a large bowl until pale.
- Add the eggs, one at a time, mixing until they are incorporated.
- Fold through the flour, baking powder, salt, and cinnamon until you have a thick cake batter.
- Stir through the apple and pour the batter into the cake tin.
- The batter will be thick, so use a spatula to spread across the base of the tin.
Make the crumble topping:
- Using a handblender with a food processor attachment, blitz the ingredients for the crumble topping until you get left with rough crumbs. You can also do this by hand in a bowl using your fingertips to combine the ingredients together.
- Sprinkle the crumble topping on top of the batter.
Bake and cool:
- Bake in the oven for 40-45 minutes or until a skewer inserted into the centre comes out clean.
- Remove from the oven and leave to cool.