Apple and Cinnamon Crumble Cake

I found this recipe written out by hand tucked inside an old recipe book so I'm afraid I don't know where it originates from, I have changed it slightly anyway but if I find out more I shall add a note later!

 



This makes a HUGE cake (it rises loads too) so make only if hungry or expecting visitors!!  This time I haven't gone gluten free (as I've run out of g-f flour!) but if you did I would suggest adding crème fraiche or yogurt to add moisture rather than milk.  I may try this later and let you know how it went!

In my version I substituted the original desiccated coconut (which I don't really like) for ground almonds in the crumble topping.  If I make this again I will probably put more crumble in the middle of the cake and slightly less on top as it is a little dry.....or just serve with ice cream (recommended combination!)

Ingredients:

3 large cooking apples (I just used eating apples left over from my veg box from www.ableandcole.co.uk )
1/2 tsp cinnamon
250g butter (I used stork)
250g caster sugar (I used golden)
4 eggs
450g self-raising flour

Crumble topping-
175g Demerara sugar
125g plain flour
1 tsp cinnamon
65g ground almonds (or desiccated coconut as per original)
115g butter

Preheat oven to 180 c and line a 25cm springform tin then make the crumble topping by mixing all the ingredients in a mixer until resembles crumble!  If doing by hand, mix dry ingredients then rub in the butter with finger tips.  Set this aside.

 

 Grate the apples into a bowl, sprinkle on the cinnamon and set this aside also.

 

For the cake mix, I used the all in one method and my mixer but I only added half the flour in the first instance, mixed until light and fluffy then added in the rest of the flour.  This does make quite a thick mix and I suspect it would be hard work by hand.  If you do this though, cream the butter and sugar first then beat in each egg separately with some of the flour each time to spread it out!

 

To build the cake you put in half the cake mix, I would use just under half as it is easier to spread out here than it is on the top layer!  Then spoon on the apple and sprinkle over half the crumble mix. 



 Carefully spread over the remaining cake mix - this is time consuming and needs to be done carefully so that the crumble does not just mix in!

 

Now bake for 1hr 10 mins - 1 hr 20 mins checking after about an hour - at this point, cover the cake with foil if it is starting to burn on top.

 

Carefully turn out onto a cooling rack after 5 minutes cooling in the tin.  I was definitely glad to have used a springform tin at this point!  Use a tea towel over the top of the cake while you do this to keep the crumble topping in place.

 

Being such a heavy mix I was pleasantly surprised by the rising that took place!  This cake is lovely just warm served with ice cream or with cream as a pudding or on it's own with a cuppa but you may need a fork!

 

 



Now I just need some visitors to help me eat it all.........!