The birds are singing, the sun is shining and I’ve just made an Apple Crumble Cake for hubby. He’s had a bad week with a crook back and needed cheering up, so I decided a special sweet treat, over and above his daily fruit cake, was in order.
I’ve never made this before, and as is generally the case when I cook, I altered the recipe. It is meant to be a slice, but as it turned out quite crumbly, albeit light and moist, I’ve decided to call it an Apple Crumble Cake.
My sense of taste still isn’t right yet, particularly with anything that is sweet, so I can’t say with any honesty how good it is, but hubby is certainly enjoying it. He tells me it is the perfect afternoon tea treat ~ not too sweet and not too filling. Here’s the recipe:
Hubby’s Apple Crumble Cake
- 2 cups self-raising flour
- ¾ cup sugar ~ use a cup if you like it sweeter
- 3 apples peeled and diced into 1-2cm cubes
- 1 handful raisins soaked overnight in milk or fruit juice
- 125 grams of melted butter or margarine
- 1 cup of apple juice
- 1 egg
- Afterthought: cinnamon, which I didn’t add!
In a large bowl, mix the flour and sugar together. Add the melted butter, the apple juice, and the egg, and mix well. Add the diced apple and raisins, and mix until combined. Spoon into a greased and lined tin, press down, and sprinkle the top with a little sugar. Bake at 180C (170C fan forced) for 40 minutes until the top is golden brown and a skewer comes out clean. I covered it lightly with alfoil for the last 5 minutes as I didn’t want the top to burn. Serve it with whatever takes your fancy ~ cream, ice cream or custard.
Inara Hawley © 2014