For the recipe Apple Crumble Cake
|225 g||Lightly Salted Butter (8 oz) softened|
|165 g||Light Brown Sugar (5 1/2 oz)|
|350 g||Plain Flour (12 oz)|
|2||Dr. Oetker Baking Powder Sachets x 2 (2 tsp)|
|Lemon Juice of 1 small lemon|
|500 g||Apples (1 lb 2 oz) or approx 4 medium eating apples|
|15 g||Cornflour (1 tbsp)|
|5 g||Ground Cinnamon (1 tsp)|
|5 g||Icing Sugar (1 tsp)|
|5 ml||Dr. Oetker Madagascan Vanilla Extract , 1 tsp|
Preheat the oven to 180˚C (160˚C fan assisted oven, 350˚F, gas mark 4). Grease and line a deep 20cm (8inch) square cake tin. In a mixing bowl, beat together the butter and brown sugar until well blended.
Sift the flour and Baking Powder on top, and add 5ml of Madagascan vanilla extract. Stir together to form a crumbly mix. Press half the quantity into the base of the prepared tin to make a smooth, thick base. Prick all over with a fork and bake for 20 minutes until lightly golden and just firm.
Meanwhile, put the lemon juice in a bowl. Thinly peel and core the apples, then chop into small pieces and toss in the lemon juice. Drain away the excess juice and toss in the cornflour and cinnamon.
Spoon the apple over the base and spread out evenly. Sprinkle the remaining crumble on top of the apple, packing it down gently but making sure you retain the crumbly texture. Bake for 35-40 minutes until golden brown and firm to the touch. Leave to cool for 10 minutes then cut into 16 chunky squares. Leave in the tin to cool completely before carefully removing and placing on a board.
To serve, dust lightly with icing sugar. Your cake is now ready to serve and enjoy!
1 serving = 81g
This bake keeps well and the flavours develop further, but the texture will soften and the crisp, crumbly topping will become more cake-like with time.
|Per Serving||Per 100 g / ml|