Apple Crumb Cake
This Apple Crumb Cake is completely uncomplicated and you’ll please everyone in the room by allowing the simplest ingredients to play hero. Recipe by Charlotte Ree.
- 200g unsalted butter, at room temperature
- 175g CSR Caster Sugar
- 1 tsp vanilla bean paste
- 3 large eggs, at room temperature
- 225g White Wings Premium Self-Raising Flour
- 125ml full-cream milk
- 3 small Granny Smith apples, peeled, cored and thinly sliced
- CSR Demerara Sugar, for sprinkling
- 55g CSR Brown Sugar
- 75g White Wings Premium Plain Flour
- 50g butter, at room temperature
- ½ tsp ground cinnamon
- Pinch of sea salt
- Preheat the oven to 160°C. Grease and line the base of a 22cm springform tin with baking paper. Beat the butter, caster sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the flour and milk and beat to combine. Pour the batter into the prepared tin.
- Arrange the apples on top of the batter and put to one side.
- To make your crumble, in a small mixing bowl add your brown sugar, plain flour, butter, salt and cinnamon. Combine all of this with your hands until it resembles a fine bread crumb.
- Sprinkle the demarara sugar on top of the crumble. Bake for 1 hour, or until golden and a skewer inserted in the centre comes out clean. Leave to cool in the tin. Store leftovers in an airtight container at room temperature for 2-3 days.