I love cake and I love crumbles, combine the two and I’m in heaven. Apple cakes are my favourite type of cake and I’m forever tying different types. I’m quite fond of a Dorset or a Swedish apple cake but this recipe from the Gail’s bakery cook book caught my eye as it looked surprisingly simple and I’m pleased to say it beautiful. For now it is holding the #1 spot for best apple cake.
Apple crumble cake
- 2 eggs
- 180g caster sugar
- 220ml vegetable oil
- 200g plain flour
- 1 tsp cinnamon & mixed spice
- ½ tsp cloves, nutmeg & salt
- 1 tsp bicarbonate of soda
- 300g peeled apples cubed (about two bramley apples)
- A handful of crumble topping
- Preheat the oven to 200°C and line a large cake tin.
- Sift together the flour, salt, spices and bicarbonate of soda.
- In another bowl, whisk the eggs, then slowly add the sugar and oil to make an emulsion.
- Add the flour in one go and mix briefly then add the apples and fold together.
- Pour the mixture into a cake tin and top with the crumble topping.
- Put the cake on the middle shelf of the oven and turn the heat down to 170°C
- Bake for 45min - 1hr (see notes) until a skewer comes out clean.
- This cake will keep on a board, covered with a cloth for 3-4days.
This recipe can make two loaves or a larger cake. If you're making two loaves the cake bakes in about 45mins, if you are baking a larger cake, it bakes for about an hour but every oven is different and the topping can burn so be careful.
If you are worried about the topping, you can place some tinfoil on the top of the cake whilst the sponge finishes baking.
For the crumble topping you can use any crumble mix you like. The Gail's recipe calls for 150g of plain flour, 100g salted butter (chilled and diced) and 50g of caster sugar.With your fingers rub together the butter and the flour until you get breadcrumbs then add the sugar and mix well.
Once you've done this, chill the crumble in the fridge for an hour (or overnight, uncovered) and there you have a basic crumble topping to add to your apple cake. This makes around 300g but you can freeze what you don't use for when you have a pudding emergency and need a crumble.