Michael and Rachel's

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Apple Crumble Cake

Updated: 03 Mar 2018

Ingredients

Crumble topping

  • 125g plain GF flour
  • 1 tsp ground cinnamon
  • 50g cold butter, cubed
  • 125g demerara sugar

Cake

  • 250g plain GF flour
  • 2 tsp baking powder
  • 2 tsp xanthan gum
  • 125g butter, softened
  • 150g caster sugar
  • 1 tsp vanilla extract
  • Pinch salt
  • 150ml milk
  • 2 large eggs
  • 5-6 cox apples
  • Juice 1 lemon

Method

  1. Set the oven to 180C fan and grease and line two square 20cm cake tins. N.B when lining the cake tins, remember you won't be able to turn it upside down to remove the cake from the tin, so leave a good amount of paper at the sides so you can lift out the finished cake.
  2. For the crumble topping, place the flour cinnamon and cold butter in a large bowl and rub together with your fingertips until it resembles breadcrumbs. Stir in the sugar and place in the fridge.
  3. For the cake, sift the flour, xanthan gum and baking powder into a bowl and set aside.
  4. Using a mixer, cream the butter, sugar and vanilla until pale and fluffy.
  5. In a separate jug, whisk together the mik and eggs.
  6. Gradually beat a little flour into the butter mixture, followed by a little of the milk and eggs. Continue alternating until everything is mixed in.
  7. Spoon into the prepared tins and level.
  8. Peel and finely slice the apples. Toss in lemon juice and arrange on top of the cake mixture. Divide the chilled crumble over the top.
  9. Bake for 30 minutes. Check with a cake tester - should be springy and come out clean and be pulling away at the sides.
  10. Leave to cool completely before cutting.

N.B Can be made as a large loaf cake but will take in excess of 1 hr to bake at 160c.