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
200g
unsalted butter, softened, plus extra to grease
300g
plain flour, plus extra to dust
4
eating apples
275g
caster sugar
1tsp.
ground cinnamon
4
medium eggs, lightly beaten
2tsp.
vanilla extract
Icing sugar, optional, to dust
FOR THE CRUMBLE TOPPING
125g
plain flour
50g
caster sugar
1/2tsp.
ground cinnamon
60g
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!
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
