Apple & Strawberry Crumble Cake

With soft wedges of apple, mushy pieces of strawberry all topped with a sugary crumble, this is a cake that is just right for winter.  It’s best eaten while still warm from the oven and served with custard or some vanilla ice cream.

Apple & Strawberry Crumble Cake

200 g butter, at room temperature, chopped
¾ cup caster sugar
2 teaspoons vanilla extract
2 eggs
1 cup self raising flour
1 cup plain flour
¾ cup milk
2 small Granny Smith apples, peeled, cored & thickly sliced
200 g strawberries, hulled & halved

Crumble Topping

½ cup plain flour
50 g chilled butter, chopped
¼ cup firmly packed brown sugar

Preheat oven to 180C. Grease and line a 20cm springform pan.

Sift plain and self raising flours together in a bowl and set aside.

With an electric mixer, beat butter, caster sugar and vanilla extract in a large bowl until light and creamy. Add eggs, one at a time, beating well after each addition. Use a large metal spoon to fold the flours and milk alternately until combined.

Spoon batter into prepared pan and smooth the surface. Arrange the apple and strawberry pieces over the top.

To make the crumble topping, place flour and butter in a small bowl. Using fingertips, rub butter into the flour until the mixture resembles coarse breadcrumbs. Stir in brown sugar.

Sprinkle the crumble mixture over the apple and strawberry. Bake in preheated oven for 1 hour and 1o minutes, or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 minutes before transferring to a wire rack to cool slightly. Serve cake warm or at room temperature.


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