Wednesday, 19 November 2014

Fruity Crumble Cake

Fruity Crumble Cake

Ingredients for cake
  • 2 cups Self-raising flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 30g butter
  • 1 egg
  • ½-1 cup sultanas
  • 1 cup milk
  • Juice of 1 lemon
  • 1 finely chopped or grated Granny Smith apple

Ingredients for crumble topping
  • ½ cup plain flour
  • ½ cup brown sugar
  • 30g butter
  • 1 teaspoon cinnamon
  1. Preheat fan-forced oven to 200°C.
  2. Sift together SR flour and baking powder into a bowl.
  3. Add sugar and sultanas and mix together.
  4. Rub butter into flour mix until it looks like breadcrumbs.
  5. Beat egg and milk together, pour into bowl and mix well.
  6. Add lemon juice and apple, beat well until cake mix is smooth.
  7. Pour cake mix into a greased and lined 20-23cm (8-9”) square cake tin.
  8. For topping, mix together flour, cinnamon and brown sugar in a bowl.
  9. Add melted butter and mix until well incorporated, then separate topping into small lumps with fingers.
  10. Sprinkle topping over cake mix in the tin and bake for 30-40 minutes or until cooked. After 30 minutes test with a skewer in the centre of the cake. If cake is cooked the skewer will come out clean; if not return the cake to the oven and test again in 10 minutes.
  11. This cake is best cut into squares, rather than thin slices, and is nice served warm with cream as a dessert, or left to cool and served for morning or afternoon tea.

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