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IRISH APPLE CRUMBLE CAKE
This Irish apple crumble cake is nice little twist on the classic with a moist apple cake interior and a light crumbly topping. That classic combination of apple and blackberries could also be used here.
Ingredients
For the cake: 110g butter plus extra for greasing 150g soft light brown sugar 2 large free range eggs 210g plain flour, sifted 1 tsp baking powder pinch of salt 1 tsp ground cinnamon 300g peeled, cored and sliced cooking apple.
For the crumble topping: 50g of vanilla sugar( or substitute with caster sugar) 50g of plain flour 50g of butter
Directions
Preheat the oven to 180 ° C / 350 ° F / Gas Mark 8. Grease and line a 20cm cake tin with a removable base.
With an electric hand mixer, beat the butter and sugar in a large bowl until pale. Add the eggs, one at a time, mixing until they are incorporated.
Fold through the flour, baking powder, salt, and cinnamon until you have a thick cake batter. Stir through the apple and pour the batter into the cake tin. The batter will be thick, so use a spatula to spread across the base of the tin.
Mix the ingredients for the crumble topping until you get left with rough crumbs.. Sprinkle the crumble topping on top of the batter.
Bake in the oven for 40-45 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.
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