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I always seem to have fruit over-ripening in my fruit bowl and this time I seemed to have a surplus of mushy apples.
This crumble cake recipe is fantastic as it is, but it also makes a great base for you to mix up the fruit as the new season's delights arrive.
Grease 24cm round tin with butter and baking paper
2 tsp ground cinnamon
25g ground hazelnuts, walnuts or almonds
4 medium apples, peeled, cored and small dice
120g butter, softened
Zest of 1 lemon, juice
1 tsp vanilla extract
150ml full fat milk
360g white flour
2 tsp baking powder
Icing sugar for dusting
Preheat the oven 160degC. Grease and line the baking tin and set aside.
Begin by making the crumble. Put all the ingredients into the bowl of a food processor and pulse until crumble texture occurs. Spread over a plate and freeze until required.
Peel the apples and remove the core. Dice the apples into small pieces and toss through a little lemon juice to prevent colouring. Set aside.
Using the bowl of the food processor add the softened butter and sugar and blend until creamy.
Add the lemon zest and vanilla and blend until well combined.
Add the eggs one at a time until well combined.
With the motor running slowly add the milk and blend until well combined.
Sift the dry ingredients and mix through gently.
Stir through the apples and spoon into your prepared cake tin.
Scatter over the crumble and bake for 50 minutes or until a skewer when inserted in the centre, comes out clean.
Cool before dusting with icing sugar.
Will keep for 3 days.