Apple Crumble Cake
Course: baking, cakeDifficulty: MediumServings
8
servingsPrep time
40
minutesCooking time
1
hour20
minutesTotal time
2
hoursIngredients
vanilla pudding
800 g peeled, cored and sliced apples
1 Tbsp ground cinnamon
2 Tbsp sugar
1 lemon juice
100 g room temperature butter
100 g sugar
a pinch of salt
1 tsp vanilla extract
2 egg
125 g flour
1/2 tsp baking powder
75 g cold butter
100 g flour
65 g sugar
1 tsp ground cinnamon
Steps
- apple mixture: Wash, peel, core and slice the apples.
Toss the apples with sugar, ground cinnamon and juice of one lemon; set aside.
- cake batter: In a large bowl, mix together butter at room temperature, sugar, salt, and vanilla extract for about 3-4 minutes until smooth and creamy.
Add egg to the butter mixture, one at a time and beating rapidly.
Add the flour and baking powder and mix until well-combined.
Spread the batter evenly into greased 24 cm round baking pan.
- crumble topping: Preheat oven to 175°C.
Mix the cold butter, sugar, flour and cinnamon together in a food processor.
Or you can use fork or hand to make the crumble; set aside.
- pudding: Cook the instant pudding with following pack instruction. Once pudding is cooked and thickened, pour them over the cake mixture.
- Scatter the apples over the pudding. Top with crumb topping.
- Bake for 40-50 minutes. Baking times vary, so keep an eye on yours. If you find the top or edges of the cake are browning too quickly in the oven, then loosely cover it with aluminum foil
- Let it cool at least 2-4 hours and sprinkle with powder sugar if desired before serving.
Cover leftover cake tightly and store in the refrigerator up to 3 days.
