Apple Crumble Cake with Fresh Vanilla Custard

Enjoy this delicious take on an Apple Crumble crossed with a cake! It’s the perfect winter pudding accompanied by our Fresh Vanilla Custard or Cheshire Clotted Cream.

Ingredients:

For the Crumble topping:

    • 100g Plain Flour

    • 70g Cold Butter cut into small pieces

    • 75g Demerara Sugar

For the Cake:

    • 100g Caster Sugar

    • 100g Unsalted Butter

    • 2 Large Free-range Eggs

    • 100g Plain Flour

    • 1tsp Baking Powder

    • 2 Large Cooking Apples

    • 1 Lemon

  • 1/2 tsp Cinnamon

 

Method:

  1. Preheat the oven to 180C and prepare a rectangular cake tin.
  2. Start by making the crumble top. Rub the four and butter together with the tips of your fingers and thumb until the mixture is like breadcrumbs. Stir in the sugar. Keep in the fridge until required.
  3. Then make the cake, beat the butter and sugar together. Beat in one egg, then add half of the flour.
  4. Then beat in the other egg and stir in the rest of the flour and baking powder.
  5. Peel and core the apples then cut into 1cm chunks. Mix in the lemon zest, juice and cinnamon.
  6. Construct the cake, spoon the cake mixture into the prepared tin. Scatter the apples evenly on top and cover with the crumble topping.
  7. Bake for 35-40 minutes
  8. Leave to cool in the tin for 10minutes then turn out onto a wire cooling rack crumble side up.
  9. Serve the apple crumble cake with Fresh Luxury Custard.