Autumn Apple Crumble Cake
Autumn is the start of our apple season, when the apples in your FruutBox are all from Cornwall or Devon. Apples are great to snack on, but they’re also amazing in cake. The wonderful Suzy from Rustic Cakes in St Agnes has shared this recipe for her amazing apple crumble cake with us, using Bramley cooking apples and spiced with cinnamon. Pop a few Bramleys onto your next order here (or you could use any apples, really), and spend the next rainy weekend afternoon baking a delicious cake to welcome in autumn.
- 250g Butter
- 250g Golden caster sugar
- 250g Self-raising flour
- 1tsp Vanilla extract or vanilla bean paste
- 1tsp Ground cinnamon
- 300g Bramley cooking apples, peeled, cored and cut into 2.5cm pieces
- 100g Plain flour
- 50g Golden caster sugar
- 50g Butter
- *25g Oats (optional) for extra crunch
- 250g Icing sugar
- 125g Butter
- ½ tsp Vanilla bean paste
- Juice of half a lemon
Heat your oven to 150 Celsius (fan).
To make the cake mix, combine the butter and caster sugar and mix until light and fluffy. Add the SR flour, vanilla extract and ground cinnamon and mix well.
Split the mixture between two greased 20cm cake tins. Randomly place one third of the apple in tin 1, and the remaining two thirds in tin 2. At this point, if you want to add more cinnamon then you could swirl it into the mixture once it’s in the tins.
In a large bowl, rub the crumble ingredients together until the desired crumble consistency is achieved. Add the crumble topping to the top of tin 2 (the one with more apple in).
Place the tins in your oven for 30-40 minutes. Tin 1 (no crumble topping) will probably cook slightly quicker. The cakes are cooked when a knife or skewer comes out clean if you pierce the centre of the cake. Place on a wire rack to cool.
To make the buttercream, allow the butter cream to come to room temperature and then beat it in a bowl with a wooden spoon until it has become light and fluffy. Gradually add the icing sugar, vanilla bean paste and lemon juice, continuing to beat until the mixture has become lighter in colour and the right consistency for piping has been achieved.
Once the cakes have cooled, transfer to a serving plate and pipe or spoon buttercream onto the top of the bottom (non-crumble) half, then place the other cake on top.
Great served warm with custard, ice cream or cream.