Densely fruity with an irresistible crumb, this is wonderful cake inspired by a classic apple crumble makes a lovely teatime treat, but is also fabulous served as pud with a generous scoop of ice cream.
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Yields:
10 serving(s)
Prep Time:
45 mins
Cook Time:
1 hr 45 mins
Total Time:
2 hrs 30 mins
Cal/Serv:
526
Ingredients
200 g unsalted butter, softened, plus extra to grease
300 g plain flour, plus extra to dust
4 eating apples
275 g caster sugar
1 tsp. ground cinnamon
4 medium eggs, lightly beaten
2 tsp. vanilla extract
Icing sugar, optional, to dust
FOR THE CRUMBLE TOPPING
125 g plain flour
50 g caster sugar
1/2 tsp. ground cinnamon
60 g butter, melted
Directions
Step 1Preheat oven to 160°C (140°C fan) mark 3. Grease a round 20.5cm springform or loose-bottomed cake tin and dust with flour (tap out excess).
Step 2Peel, core and halve the apples, then cut into 5mm thick slices. Put into a bowl and toss through 2tbsp of the sugar and the cinnamon - set aside until needed.
Step 3Beat butter and remaining sugar in a large bowl with a handheld electric whisk until light and fluffy. Gradually add eggs and vanilla, whisking well after each addition (if mixture looks as if it might curdle, beat in 1tbsp of the flour). Sift over the (remaining) flour and a pinch of salt and fold in with a large metal spoon.
Step 4Scrape mixture into prepared tin and level the surface. Push apple slices vertically into the cake mixture as far down as they'll go - you'll need to space them close together to fit all the slices in. Set aside.
Step 5Make the crumble layer. In a medium bowl, mix together all the ingredients with a spatula until you have damp, large crumbs. Scatter over the cake. Bake for 1½-1¾hr or until a skewer inserted into the centre comes out clean.
Step 6Cool in tin for 10min before removing from tin and transferring to a wire rack. Serve warm or at room temperature, dusted with icing sugar (if you like).
To store: Keep cake in an airtight container at room temperature for up to 2 days.
Which apples are best?
Any classic apple intended for eating (rather than cooking) will work here, for best results go for one with a nice mixture of acidity and sweetness, like a Cox. Cooking apples like Bramleys will collapse into a (very tasty) mush during baking, rather than holding their shape.
Can I use another fruit?
Pears would also be great in this, or you could try quince if you're lucky enough to find some!
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
