Apple and Cinnamon Cake Recipe with a Crumb Topping

[schema type=”recipe” name=”Apple and Cinnamon Cake Recipe with a Crumb Topping” author=”Rachel Howard” pubdate=”2014-04-27″ image=”http://www.sundaybaking.co.uk/wp-content/uploads/2014/04/Apple-Cake-700.jpg” description=”A delicately spiced apple cake with a cinnamon crumb topping. ” prepmins=”10″ cookmins=”55″ ]

It’s been a pretty tough few weeks so last weekend I decided to make a simple cake to use up some leftover apples and take my mind off things.

I love apple cake and this one from Buttercream Blondie sounded amazing with all the spices added. And really easy too – it took me no time to whip this one up! The only trouble I had was that my loose bottomed pan leaked meaning I lost a lot of the batter…I must invest in a new pan.

I took most of this to my sisters who was doing Sunday lunch and it went down brilliantly. Eaten alone or with a bit of heated custard it seemed to please everyone.

The recipe asks for freshly grated nutmeg. You can buy whole nutmegs from the supermarket and grate them up yourself – I definitely feel this added a lot to this recipe as it’s the first cake I’ve made where the spices really stand out. Worth trying!

[callout title=Ingredients for the Crumb]

• 140g plain flour
• 50g caster sugar
• 75g dark brown sugar
• 1 1/4 tsp ground cinnamon
• Pinch of freshly grated nutmeg
• 1/4 tsp salt
• 100g melted butter

[/callout]

Method:

• Mix all the dry ingredients together
• Pour in the melted butter
• Mix together with a fork
• Set aside

[callout title=Ingredients for the Cake]

• 140g butter
• 150g caster sugar
• 55g light brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 225g sour cream (I didn’t have any so used milk with a tbsp of white wine vinegar as a replacement)
• 210g plain flour
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4tsp freshly grated nutmeg
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 2 diced apples (although I may use more next time)

[/callout]

Method:

• Preheat the oven to 180C and prepare an 8×8 square tin by lining or spraying with release spray
• Cream the butter and sugars until light and fluffy
• Mix in the eggs and vanilla extract
• Mix all the dry ingredients together in a separate bowl
• Alternate adding the sour cream and dry ingredients – starting and ending with the dry ingredients
• Stir in the chopped apples
• Pour into the tin and spread out evenly
• Pour over the crumb topping evenly across the cake
• Bake in the oven for approximately 50-55 minutes

If I was to make this again I would add more apple and maybe even some sultanas.