So, I’m going to earn my way back into your hearts.
I think the best way to do this is probably by using food.
Therefore, I present to you: apple crumble cake.
We’re having a bake sale at work on Friday, and this is going to be one of my contributions – because who doesn’t like apple crumble? Or cake? Or the idea of the two combined?
Now, my friends, this idea can become a reality.
For the cake:
130g Stork (or butter if you’re posh)
130g caster sugar
130g self-raising flour
2 large eggs
1 medium Bramley apple
For the crumble topping:
Approx. 50g butter, sugar and plain flour, plus a spoonful of rolled oats.
Not going to lie, I just kind of improvised so these quantities are complete guesses.
1. Preheat your oven to 170c (mine’s a fan, you’ll need it a bit hotter if it’s not) and grease and line a relatively large loaf tin.
2. Peel and chop your apple. You want pretty small chunks, maybe about 1-2cm. Toss them in a bit of flour so they’re coated – they’ll be less likely to sink this way.
3. Beat your butter and sugar together in a bowl until they’re soft.
4. Add in the eggs and beat again once they’re combined – don’t get it all over yourself.
5. Fold in the flour and cinnamon, then beat until smooth.
6. Add in the chopped apples, and stir until they’re just evenly distributed.
7. Pour into the loaf tin, and whack in the oven for 20 minutes.
8. While it’s baking, make your crumble topping. I have a tendency to wing it when I make crumble, so you might want to do the same – use equal amounts of flour and sugar, add as many oats as you like, and mix them together. Then add butter (I use Stork again, not even ashamed), a bit at a time, rubbing it in with the rips of your fingers. You don’t want it to be like breadcrumbs, more like clumps which stick together. A bit like granola. This takes more butter than the breadcrumb texture, and tastes so much better – I’ve done extensive first-hand research on this, you can trust me.
9. Anyway, after your cake has had about 20 minutes, pull the shelf out of the oven a bit and quickly sprinkle on your crumble topping. You want a medium-thickness layer – no gaps showing through please.
10. Whack it back in the oven for another half an hour or so – maybe slightly longer depending on your oven. When the crumble looks golden brown, I like to put some foil over the top to stop it getting too burnt – this usually takes about 20 minutes, so I end up with about 10 minutes with the foil on top of the cake.
11. Take it out, do the usual skewer test, then leave it to cool in the tin for ten minutes or so.
12. Eat. Big slices recommended.
Now as this was a first time experiment, I didn’t have massively high hopes, but this cake is lovely. Moist (mmm), and it genuinely tastes like apple crumble. However it was very, very crumbly (no – really?!) when slicing, so for bake sale purposes I’m going to convert this cake into muffins.
Update – I made these into muffins, and it worked a charm. I cut the apple chunks up extra small to compensate for the reduced cooking time, and I ended up baking them for 25 minutes. I used the same amount of mixture and got 15 muffins out of it!