Apple crumble cake
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Apple crumble and cake are a match made in heaven. Layers of apples with a crumbly topping and drizzled in a creamy caramel sauce. Try this easy, cozy dessert today! |
Ingredients
Method
Ingredients
Crumble Topping
- 3/4 cup Edmonds Standard Grade Flour
- 1/2 cup Chelsea Raw Sugar
- 1/4 cup rolled oats
- 1 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 80g butter, melted (or Olivani Spread)
- 1 red apple
Cake
- 1 packet Edmonds Vanilla Cupcakes (reserve icing mix for another use)
- 60g butter, softened (or Olivani Spread)
- 2 eggs
- 2/3 cup unsweetened Greek yoghurt
- 2 Granny Smith apples
Caramel Sauce
- 1 cup Chelsea Raw Sugar
- 60g butter, roughly chopped
- 1 1/2 Tbsp Chelsea Golden Syrup
- 1/4 tsp salt
- 150ml cream thickened cream, to serve
Method
- Preheat oven to 180ºC bake / 160ºC fan bake. Grease a 23cm round springform cake tin and line the base with baking paper.
Crumble Topping
- In a medium bowl, stir flour, sugar, oats, cinnamon and baking powder together. Add butter and mix until well combined.
- Cut red apple in half, remove core, then thinly slice. Set aside.
Cake
- Place vanilla cupcake mix in a large bowl. Add butter and eggs. Using an electric mixer, beat on low speed for 30 seconds to combine. Add yoghurt, increase speed to medium and beat for 1 1/2 minutes.
- Peel and core Granny Smith apples, then dice into 1cm cubes. Fold through cake batter.
- Spoon mixture evenly into prepared tin. Sprinkle approximately two thirds of the crumble on top. Arrange sliced red apple on top, then finish with remaining crumble.
- Bake for 60 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in tin (can be served warm or at room temperature).
Caramel Sauce
- While cake bakes, make caramel sauce. Combine sugar, butter, golden syrup and salt in a medium saucepan over medium heat. Gently swirl the pan to mix the melted butter with the sugar.
- Bring to a simmer (don’t stir) and bake for 5 minutes, until deep amber in colour. Remove from heat and gradually whisk in cream. Return to a medium-low heat and bake for a further 2 minutes.
- Slice cake. Drizzle with caramel sauce and add a dollop of thickened cream to serve.
Tips:
- If the sugar crystallises when making the caramel sauce, add a little water to redissolve it.
- Cake will keep well in an airtight container for 2-3 days. After this, it is best to refrigerate.
- Caramel sauce can be refrigerated for up to 3 weeks - reheat in the microwave on low power before serving.