Caramel apple crumble cake

Golden and crumbly, this dense caramel and apple cake is wonderful with a cuppa for morning tea.
caramel apple crumble cake
1H 30M
1H 50M




1.Preheat oven to 180°C. Lightly grease and line a 22cm spring-form cake pan and place on an oven tray.
2.In a bowl of an electric mixer, beat butter and sugar together until creamy. Add eggs, one at a time, beating well after each addition. Fold in combined sifted flours and ginger. Spoon mixture into pan, smoothing top. Bake for 20 minutes until golden.
3.Transfer caramel to a bowl and lightly whisk. Dollop 1/3 caramel gently over cake base. Top with apples, fanning and overlapping. Finish with remaining caramel. Bake for 20 mins until starting to brown.
4.Meanwhile, to make crumble; in a bowl, combine sugar, flour, oats and spice. Using fingertips, rub in butter until mixture resembles breadcrumbs. Sprinkle over cake and bake for 25-30 minutes until topping is golden. Cool in pan.
5.Dust with icing sugar and serve in wedges with whipped cream.

If preferred, use pears or a combination of apple and pear.


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