With the recent unseasonally cool weather (hard to believe it is Summer!) we thought it only fitting to put away the sorbet and granita recipes in favour of a some less traditional summer sweets. This recipe for an Apple and Strawberry Crumble Cake ticked all of the boxes, utilising some of Summer's best produce to whip up a gorgeous cake which made a lovely stormy weekend treat. We adapted the recipe slightly, substituting the strawberries for an equivalent proportion of mixed berries and adding a scattering of flaked almonds atop the cake prior to baking for that extra crunch.
APPLE AND MIXED BERRY CRUMBLE CAKE (recipe adapted from here)
200g butter, at room temperature
155g (3/4 cup) caster sugar
2 teaspoons vanilla essence
2 eggs, at room temperature
150g (1 cup) self-raising flour
150g (1 cup) plain flour
185ml (3/4 cup) milk
1 Granny Smith apple, peeled, cored, chopped
200g mixed berries
75g (1/2 cup) plain flour
50g chilled butter, chopped
55g (1/4 cup, firmly packed) brown sugar
1/3 cup flaked almonds
Preheat oven to 180°C.
Brush a round 20cm (base measurement) springform pan with melted butter to lightly grease. Line the base with non-stick baking paper. Place the prepared pan on a baking tray.
Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy.
Add the eggs, 1 at a time, beating well after each addition. Use a large metal spoon to fold in the combined flour and the milk until well combined.
Spoon into the prepared pan. Use the back of the spoon to smooth the surface. Arrange the apple and mixed berries on top.
To make the crumble topping, place the flour and butter in a bowl. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the sugar.
Sprinkle the crumble topping over the apple and mixed berries and scatter the flaked almonds on the top. Bake in the oven for 1 hour 10 minutes or until a skewer inserted into 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.
Especially delicious with some ice cream or custard!
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