Apple & Raspberry Crumble Cake

Hello!

     Yay, it’s December! I personally always enjoy this time of the year, because I love decorating and gift-shopping. Also, it’s time to be baking all sorts of winter/Christmas goodies, such as this apple and raspberry crumble cake. It’ll take you about an hour from start to finish. Don’t worry about the seemingly long list of ingredients, some of them (like flour) will be used more than once.

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Apple & Raspberry Crumble Cake

Apple mixture

  • 2 Granny Smith apples (sour green apples), peeled and diced
  • 1 tablespoon water
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice

Cake

  • 150 gr. softened butter
  • 1 teaspoon vanilla powder or 2 teaspoons extract
  • 160 gr. white sugar
  • 2 eggs
  • 125 ml. milk
  • 160 gr. self-rising flour
  • 40 gr. all-purpose flour

Crumble

  • 1/2 teaspoon cinnamon
  • 2 tablespoons white sugar
  • 70 gr. brown sugar
  • 95 gr. all-purpose flour
  • 100 gr. cold, chopped butter

Raspberries

  • 150 gr. frozen raspberries
  • 1 tablespoon corn flour

      First prepare the apples by peeling and chopping them. You can use a corer to remove the cores. Place them into a saucepan and add 1 tablespoon of water, lemon juice, and sugar each. Cover with a lid over medium heat and cook the apples for about 5 minutes, from time to time you will need to stir them. Once ready (you will notice how soft they look) allow them to cool and then make sure to drain any liquid.

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     While the apples are cooling you can prepare the cake. Beat the softened butter with the sugar and vanilla. Then add the eggs one by one. Finish off with the milk and both types of flour. Once it’s all nicely mixed, pour into a springform cake pan. I used a 23 cm. round one and lined it with parchment paper. Bake for about 25 minutes on 180°C/350°F. As per usual, make sure your oven is already pre-heated.

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     For the crumble layer, it is very important that your butter is cold. Even though mine was in the fridge, it hadn’t hardened enough (I was using the same butter for the cake), so as a result I basically made dough 😀 In order to fix the situation I ended up using a  grater. Otherwise, it is very easy, as you simply need to mix the cinnamon, sugars, flour and cold butter, using your hands to rub in the butter pieces, thus creating a crumb-like mixture.

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     Mix the frozen raspberries with corn flour. When the cake has baked for 25ish minutes, scatter them over it. Pour the apples and then cover with the crumble layer. Bake for another 25-30 minutes till the crumble layer has browned. I actually recommend using a fan program during this step as it will enable the top layer to fully bake. Check the center with a toothpick to ensure it is ready.

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     I served with powdered sugar when it was warm. You will need to give it at least 10 minutes to cool, as otherwise the raspberries will be too hot to consume. The cake tastes sweet, with a touch of butter, as well as acidity/sourness from the fruits. Moreover, the crumble layer adds a nice, gentle crunch. It’s a great tea cake, just what I like! 🙂

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Until next time!

– Zi

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