Ginger and Apple Crumble Cake
Autumn has well and truly arrived and, as always, I have found myself with a glut of apples from my Nanna's tree... As well as the usual vats of chutney, I decided to mix it up a bit this year and make this deliciously moreish traybake!
Apple and ginger is a winning combination, as the warmth of the ginger perfectly enhances the comfort of the apples. And speaking of matches made in heaven, you haven't lived until you've had crumble and cake in one gorgeous mouthful. In summary, this traybake is totally delicious and, when it's this easy to make, you really have no excuse...
Ginger and Apple Crumble Cake
Preheat the oven to 180C/350F. Line a 30cmx20cm baking tin (the sides need to be at least 8cm high) with baking parchment.
Peel and core the apples and chop into bite-sized chunks. Mix the apples with the lemon juice to stop them turning brown.
In a large bowl, mix the melted butter with the caster sugar, vanilla extract and ginger. Mix in the eggs and then fold in the self-raising flour and baking powder. Mix the plain flour with the chopped apples and gently stir the apples into the cake mixture.
Spoon the mixture into the prepared baking tin. Scatter the crumble mixture over the top and then sprinkle over the demerara sugar.
Place in the oven and cook for 40-50 minutes - until an inserted skewer comes out clean. Take out of the oven and leave to cool in the tray for 10 minutes, then remove from the tray and leave to cool completely on a cooling rack. Cut into pieces of your desired size - I tend to get 16-24 out of it - and serve.
Apple and ginger is a winning combination, as the warmth of the ginger perfectly enhances the comfort of the apples. And speaking of matches made in heaven, you haven't lived until you've had crumble and cake in one gorgeous mouthful. In summary, this traybake is totally delicious and, when it's this easy to make, you really have no excuse...
Ginger and Apple Crumble Cake
For the crumble top:
180g soft light brown sugar
150g unsalted butter, melted
1 heaped tsp dried ginger
210g plain flour
For the cake:
550g cooking apples, such as Bramley apples
1 tbsp lemon juice
230g unsalted butter, melted
360g golden caster sugar
1 tsp vanilla extract
1 tsp dried ginger
4 large eggs
360g self-raising flour
2 tsp baking powder
2 tbsp plain flour
2 tbsp demerara sugar
First make your crumble topping by mixing the sugar, butter and ginger in a large bowl. Add in the flour and mix with a spoon until you have a crumbly mixture. Set aside.
Peel and core the apples and chop into bite-sized chunks. Mix the apples with the lemon juice to stop them turning brown.
In a large bowl, mix the melted butter with the caster sugar, vanilla extract and ginger. Mix in the eggs and then fold in the self-raising flour and baking powder. Mix the plain flour with the chopped apples and gently stir the apples into the cake mixture.
Spoon the mixture into the prepared baking tin. Scatter the crumble mixture over the top and then sprinkle over the demerara sugar.
Place in the oven and cook for 40-50 minutes - until an inserted skewer comes out clean. Take out of the oven and leave to cool in the tray for 10 minutes, then remove from the tray and leave to cool completely on a cooling rack. Cut into pieces of your desired size - I tend to get 16-24 out of it - and serve.
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