Apple Crumble Cake 3
December 10, 2019
"The DH has gone mad for apples cake and has given me a heap of recipes from all over the place so posting here and will slowly make my way through them and he can pick the one he likes the best."
- Serving Size: 1 (248.4 g)
- Calories 717.9
- Total Fat - 36.7 g
- Saturated Fat - 20.8 g
- Cholesterol - 311.2 mg
- Sodium - 239.4 mg
- Total Carbohydrate - 86.6 g
- Dietary Fiber - 6.5 g
- Sugars - 44.6 g
- Protein - 15.6 g
- Calcium - 166.1 mg
- Iron - 3.2 mg
- Vitamin C - 2.4 mg
- Thiamin - 0.3 mg
Preheat the oven to 180°C (350°F).
Line the base of a 24 cm (9.5 inch) springform cake tin with baking paper and grease the sides with some butter.
Cream the butter, sugar and vanilla extract until light and fluffy.
Beat in the eggs, one at a time, followed by a tablespoon of the flour to prevent the batter from curdling.
Add the remaining flour and baking powder.
Add the cream and milk.
Beat lightly until the batter is smooth and thick.
Pour the batter into the prepared cake tin.
Peel, core and slice the apples into 5mm thin segments.
Arrange the apples on top of the batter in a concentric circles.
Make the crumble topping by rubbing the butter into the flour with your fingertips and stir through the sugar and ground cinnamon and then sprinkle the crumble topping over the apples.
Bake the cake for about 1 hour and 20 minutes, or until the crumble is lightly golden and a skewer inserted in the middle of the cake comes out clean.
Let the cake cool slightly before serving.
Tips & Variations
No special items needed.