Apple Crumble Cake
I hate sticky, watery apple cakes so I reduced the liquid in the apples before baking to prevent that from happening.
Make sure to beat the butter well until white and fluffy, this will make the cake moist!
If you use a better quality flour it's probably OK not to sift it. However, I use cheap flours that tend to form lumps so I sift it once more before mixing. Recipe by Katsurachan
Apple Crumble Cake
I hate sticky, watery apple cakes so I reduced the liquid in the apples before baking to prevent that from happening.
Make sure to beat the butter well until white and fluffy, this will make the cake moist!
If you use a better quality flour it's probably OK not to sift it. However, I use cheap flours that tend to form lumps so I sift it once more before mixing. Recipe by Katsurachan
Cooking Instructions
- 1
Make the crumble. Melt the butter in a microwave and mix in all of the other crumble ingredients. Leave the mixture to cool in the refrigerator before use.
- 2
Make the apple filling. Add all of the ingredients except the cinnamon into a saucepan. Reduce the liquid over medium heat. When the moisture from the apples has evaporated, mix in the cinnamon.
- 3
Turn off the heat soon after you add the cinnamon. Reduce the liquid to whatever level you like but I think it's just right when the apples look like they're about to fall apart.
- 4
If the apple mixture is sweet, more liquid will seep out of the apple and the cake will get watery. In that case, please let all of the moisture evaporate .
- 5
Make the cake batter. Let the eggs warm to room temperature (if it's winter, I warm mine in front of the heater!) Soften the butter in the microwave for 20-25 seconds.
- 6
Be careful not to melt it!! Preheat the oven to 180℃. Then, line your pound cake tin with baking paper and sift the powder ingredients in advance.
- 7
Cream together the butter and sugar. When it's mixed together a little, add in the oil, then continue to beat until the mixture is very pale and fluffy. This should take at least 3 minutes.
- 8
Break the eggs in 1 at a time, mixing well after each addition. Don't worry if the mixture separates a little here!!
- 9
Add the sifted powder ingredients and fold in with a rubber spatula. Pour in the milk and continue to fold the batter.
- 10
Add the apple mixture and fold again. Pour the mixture into the pound cake tin and place the finely crushed crumble on top.
- 11
Bake for 35-40 minutes at 180℃. To see if the cake is done, insert a skewer into the centre and if no raw batter comes out, it's ready.
- 12
Addendum: Every oven is different, so if the batter inside is still uncooked, please bake for a further 5 minutes.
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