Fancy Apple And Raspberry Crumble Tea Cake - The Scran Line
Apple Stew
2 large green apples, peeled and diced
1 tbsp sugar
1 tbsp fresh lemon juice
1 tbsp water
Cake
250g - 1 1/3 cups self-rising flour
50g - 1/3 cup all-purpose flour
1/4 tsp salt
1/2 tsp cinnamon
150g - 3/4 cup softened butter
160g - 3/4 cup caster sugar
2 large eggs
2 tsp vanilla extract
125ml - 1/2 cup milk
Cinnamon Crumble
115g - 3/4 cup all-purpose flour
65g - 1/3 cup brown sugar
1/2 tsp cinnamon
100g - 1/2 cup unsalted butter, chilled
Raspberry Layer
150g - 1 cup frozen raspberries
1 tbsp corn starch
To serve
Powdered sugar (optional)
Whipped cream (optional)
Stewed Apples
Add the apples, sugar, lemon juice and water into a medium sized saucepan and add to medium heat. Cook for 5-6 minutes or until liquid has evaporated and apples are tender. Set aside to cool.
Cake
Preheat your oven to 170°C / 340°F. Spray an 8-inch springform pan with oil spray and line the bottom with baling paper. Set aside.
Add both flours, cinnamon and the salt to a large mixing bowl and whisk to combined. Set aside.
Add the butter and sugar to a large mixing bowl and use an electric mixer to whip until pale and fluffy. About 5 minutes. Add the eggs and mix on medium speed until well combined. Then add the vanilla extract and milk and repeat. Scrape down the bowl at least once and mix again to make sure everything is well combined.
Add the dry ingredients and mix until well combined. Add the batter to the springform pan and bake for 20 minutes.
Cinnamon Crumble
While the cake is baking, add the flour, cinnamon and brown sugar and whisk to combined. Add the chilled butter and use clean hands or a pastry cutter to mix the butter into the dry ingredients until it resembles lentil sized pieces.
Raspberry Layer
To prepare the raspberry layer, add the frozen raspberries to small mixing bowl with the corn starch and mix until coated.
Once the 20 minutes baking time is up, take the cake out of the oven add the stewed apples on top of the cake, followed by the coated raspberries and then the crumble. Bake for an additional 30 minutes. Allow the cake to cool. Slice up and serve with whipped cream and powdered sugar.
Notes
Cake can be stored in an airtight container for up to three days.
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FOLLOW ME HERE:
Instagram: https://www.instagram.com/TheScranLine/
Facebook: http://facebook.com/TheScranLine
Pinterest: https://au.pinterest.com/TheScranLine/
Twitter: http://www.twitter.com/TheScranLine
HELPFUL LINKS:
To convert grams into US cups, please follow this link: https://www.dovesfarm.co.uk/resources/conversion-tables/us-cups-conversion-table/
To convert grams into metric cups, please follow this link: http://www.taste.com.au/how+to/articles/369/weights+measurement+charts
About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
2 large green apples, peeled and diced
1 tbsp sugar
1 tbsp fresh lemon juice
1 tbsp water
Cake
250g - 1 1/3 cups self-rising flour
50g - 1/3 cup all-purpose flour
1/4 tsp salt
1/2 tsp cinnamon
150g - 3/4 cup softened butter
160g - 3/4 cup caster sugar
2 large eggs
2 tsp vanilla extract
125ml - 1/2 cup milk
Cinnamon Crumble
115g - 3/4 cup all-purpose flour
65g - 1/3 cup brown sugar
1/2 tsp cinnamon
100g - 1/2 cup unsalted butter, chilled
Raspberry Layer
150g - 1 cup frozen raspberries
1 tbsp corn starch
To serve
Powdered sugar (optional)
Whipped cream (optional)
Stewed Apples
Add the apples, sugar, lemon juice and water into a medium sized saucepan and add to medium heat. Cook for 5-6 minutes or until liquid has evaporated and apples are tender. Set aside to cool.
Cake
Preheat your oven to 170°C / 340°F. Spray an 8-inch springform pan with oil spray and line the bottom with baling paper. Set aside.
Add both flours, cinnamon and the salt to a large mixing bowl and whisk to combined. Set aside.
Add the butter and sugar to a large mixing bowl and use an electric mixer to whip until pale and fluffy. About 5 minutes. Add the eggs and mix on medium speed until well combined. Then add the vanilla extract and milk and repeat. Scrape down the bowl at least once and mix again to make sure everything is well combined.
Add the dry ingredients and mix until well combined. Add the batter to the springform pan and bake for 20 minutes.
Cinnamon Crumble
While the cake is baking, add the flour, cinnamon and brown sugar and whisk to combined. Add the chilled butter and use clean hands or a pastry cutter to mix the butter into the dry ingredients until it resembles lentil sized pieces.
Raspberry Layer
To prepare the raspberry layer, add the frozen raspberries to small mixing bowl with the corn starch and mix until coated.
Once the 20 minutes baking time is up, take the cake out of the oven add the stewed apples on top of the cake, followed by the coated raspberries and then the crumble. Bake for an additional 30 minutes. Allow the cake to cool. Slice up and serve with whipped cream and powdered sugar.
Notes
Cake can be stored in an airtight container for up to three days.
-
FOLLOW ME HERE:
Instagram: https://www.instagram.com/TheScranLine/
Facebook: http://facebook.com/TheScranLine
Pinterest: https://au.pinterest.com/TheScranLine/
Twitter: http://www.twitter.com/TheScranLine
HELPFUL LINKS:
To convert grams into US cups, please follow this link: https://www.dovesfarm.co.uk/resources/conversion-tables/us-cups-conversion-table/
To convert grams into metric cups, please follow this link: http://www.taste.com.au/how+to/articles/369/weights+measurement+charts
About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
