Simple and delicious, this fruity crumble cake is perfect with a cuppa.
Ingredients
For the fruit filling:
- 1 eating apple, sliced
- 50g raspberries
- 1 orange zest
For the crumble topping:
- 50g plain flour
- 50g muscovado sugar
- 50g butter, chilled
- 25g rolled oats
For the cake:
- 100g butter
- 200g caster sugar
- 2 large eggs
- 200g self-rising flour
- 1 tsp vanilla extract
- 125ml crème fraiche
Method
- Preheat the oven to 160C. Grease a deep 20cm round cake tin and line the base with baking parchment.
- Place the apple and berries into a bowl and add the sugar and orange zest, mix together and set aside while you prepare the crumble and cake batter.
- To prepare the crumble, in a bowl combine the flour, oats, sugar, then add the butter and rub together until the mixtures resembles breadcrumbs. Keep aside until required.
- Next, prepare the cake batter. In a large bowl, beat the caster sugar, butter and vanilla extract until pale and fluffy. Add the eggs and pour the flour. Stir until well combined without flour pockets in the batter. Add the crème fraiche to the mixture and again fold until smooth.
- Pour the cake batter into the cake tin. Top with the fruit mixture and finish by adding ¾ of the crumble. (While baking some of the crumble will sink, so keep ¼ of the crumble and sprinkle on the cake at later stage about 45 minutes into baking.)
- Place the cake in the oven and bake for about 1 hr 15 mins or a skewer inserted into the middle of the cake comes out clean. Allow to cool in the tin for 10 mins before carefully transferring onto a wire rack to cool completely.
- Enjoy on the day or store in an airtight container for up to 3 days.
