Its the perfect dessert when you can have an Apple Crumble and a Cake at the same time, I say why not. The bonus is when your house fills with a warm cinnamonny smell (is that a word?), and every one wants to know whats in the oven.Happiness is inevitable. With the raisins or sultanas if you want, it has the just right amount of tartness and sweetness. The touch of lemon juice on the apples and the sweet buttery cake is just perfect. Imagine cutting yourself a slice or scoop it even while its still warm and drop a dollop of vanilla Icecream on the side, kickback and enjoy..I would skip my meal for this.
Ingredients & Method
|For the cake base|
|Self raising flour||115 gms|
|Apples , green or cooking||2, 3|
|Lemon juice -Optional|
|Sugar to coat||1 tbsp|
|For the crumble|
|Self raising flour||125 gms|
|Caster sugar||50 gms|
|Cinnamon||½ tsp – 1 tsp|
|All spice – optional||A pinch|
Preheat oven to 175 c. Grease a 8″ loose bottomed cake tin/ springform. I line the base with baking paper. Need to be careful while pealing it off in the end.
Slice the apples, coat with sugar and cinnamon. If the apples are tart then I skip the lemon juice. keep aside.
To make the crumble topping. sift the flour with cinnamon. rub
Beat Butter and sugar till pale and smooth, add the egg and beat till incorporated well then add in the flour and fold well.
Spread evenly into the prepared tin. Then arrange the apples neatly fanned out covering the cake completely. Sprinkle the raisins on top. Then top with the crumble mix. Make sure it covers the apples well. Do not press it down.
Bake for 50 mins or till the centre of the cake is done. Keep in mind each oven is different so you have to keep an eye on the cake. Let the cake cool a little before trying to handle it. sprinkle with cinnamon sugar and serve warm with Icecream.