Toffee Apple Crumble Cake

METHOD

Crumble

1. Rub the butter into the flour to make a light breadcrumb texture. Do not overwork it. Add in the sugar until combined.
2. Bake in the oven on 180-190oC for 20 minutes until light golden colour.
3. Set aside to cool.

Apples

1. In a saucepan add all the ingredients (peeled & chopped apples, sugar, water & cinnamon) and put it on medium-high heat until the apples soften (but not mash) and all the liquid evaporates and leaving a sticky caramelised coating on the apples. This might take a couple minutes – keep an eye on it and stir occasionally. Set aside to fully cool before assembly

Cake Batter

1. Place all the ingredients in a bowl and beat for 1-2 minutes to form a smooth batter.

Assembly

1. Make sure all the ingredients have cooled down and they are room temperature.
2. Line a 2lbs loaf tin with paper (ideally use paper or tin liners as the caramelised apples might stick on the tin)
3. Pour half of the batter on in the lined tin, spread the caramelised apples evenly over the batter and top with the rest of the batter. Generously top with the crumble making sure the whole top is tightly covered.
4. Bake in the oven on 170oC for 55-65mins or until fully baked. Some crumble will fall off, so we recommend to place a tray under the tin.
5. Enjoy warm or cold and it’s delicious with a serving of custard.