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Apple crumble cake

Prep time
30 mins
Cooking time
40 mins
Serves
12 people
Apple crumble cake

This deliciously seasonal apple crumble cake recipe comes from Blue Moo Cafe. You can find their horsebox cafe on Soughley Lane near Redmires Reservoirs.

They serve locally roasted coffee, cold drinks, homemade cakes and bakes to take away. A great spot to fuel up for a walk around the reservoir or on your way to Wyming Brook. They are open Saturday and Sunday 10am-4pm.

Ingredients

For the cake

  • 170g/6oz butter/margarine
  • 170g/6oz caster sugar
  • 3 large eggs
  • 170g/6oz self raising flour
  • 1 1/2 teaspoon baking powder
  • 6 tablespoons milk
  • 2 large cooking apples and 4 dessert apples (or 8 plums)
  • 1 lemon
  • 1 1/2 teaspoon ground cinnamon
  • 2 tablespoons granulated sugar

For the crumble

  • 150g/5oz plain flour
  • 100g/3 1/2oz cold butter
  • 100g/ 3 1/2oz demerara sugar
  1. Grease and line a 30cm x 20cm baking tin. Preheat the oven to 180C / 160C fan / gas mark 4.

  2. First make the crumble topping. Rub the butter and flour together until it resembles bread crumbs. Stir in the sugar and keep it in the fridge until it’s needed.

  3. Now make the cake. Beat together the butter and sugar until it’s pale in colour. Mix in the eggs one at a time. Gently stir in the flour, a tablespoon at a time, along with the baking powder. Add the milk and mix lightly. Spoon the mixture into the prepared tin and spread out evenly.

  4. Peel and core the apples, then cut into thick slices. Squeeze the lemon juice over the apples.

  5. Mix in the cinnamon and granulated sugar. Arrange the apples evenly on top of the cake mixture, alternating pieces of cooking/dessert apples.

  6. Sprinkle over the crumble mixture.

  7. Bake in the oven for 30-40 minutes or until a skewer comes out clean when inserted into the centre, and the top is golden brown.

  8. Cool in the tin for 10-15 minutes and then turn out and cool on a wire rack with the crumble side up. The cake can be served warm or cold. Cut into 12 evenly sized pieces.

by Now Then Manchester
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