Wasted Recipe - Moist Apple (or Rhubarb/ Raspberry/ Plum/ Fig...) Crumble Cake
This Recipe is based Wasted Lee's Mum's Apple Cake with some inspiration from Anja Dunk's Speedy Apple Cake (check out her recipe book - Noodles, Dumplings & Strudel) and a Wasted Kitchen twist for good measure!
It works with other fruit too so is a great base recipe for when you're looking for something to do with gluts or those apples that are a bit 'over' - try it with rhubarb, plums, raspberries, pears, figs...
175g melted butter
tsp Vanilla Essence
100g Caster Sugar
60g light brown sugar
200g self raising flour
tsp baking powder
2 eggs, beaten
125-150g stewed apple (about 2 cooking apples worth)
Bread Crumb Crumble Top
2tbsp light brown sugar
2 tbsp breadcrumbs (we like sourdough) - traditionally plain flour if no breadcrumbs looking for a home. Could add handful of chopped nuts or oats for texture.
1 tbsp butter
1 tsp cinnamon
Pre-heat overn to 180/160 fan
Grease or line a 23cm cake tin.
Combine all the dry batter ingredients in a bowl.
Add melted butter and vanilla essence and combine.
Add 2 beaten eggs and stewed apple and combine.
Fold, don't overmix, until it is all combined.
Put into baking tin.
Pop crumble ingredients into a bowl and use your fingers to rub in butter until it resembles a crumble mixture. If you are feeling fancy or you have extra apples follow Anja Dunk's advice. Peel and core a few small apples. Chop them in half, place them on a flat board and cut in to them at about 2-3mm intervals. Don't go all the way through then pop them on top of the batter (cut side up) and sprinkle crumble top on top. If you're not feeling fancy/ don't have extra apples - just sprinkle the crumble on top.
Cook in oven until golden. Test with a skewer - it should come out clean. About 30 - 40 minutes.
ps - other good ways to use apples
- in slaw
- bake with breadcrumbs, spices and a bit of honey or maple syrup and butter/ marg or veggie suet in the middle (freezes well - eat with ice cream..)
- cook with red cabbage (freezes well)