Sunday, 19 June 2011

Dad’s Day-Off Cider Apple Crumble Cake

It’s Father’s Day in the UK today and what a great opportunity to spoil that special man in you life. It may not make up for calling him at 3am to pick you up after a disastrous night out, or the fact that you scratched his new car after taking it for a spin (without permission…oops!), but how could he stay angry after you lovingly bake this gorgeous cider apple crumble cake for him. So let him put his feet up, put the football on TV, make him a nice cup of tea and serve up this delicious cake…you can own up to the scratched car tomorrow.

Dad’s Day-Off Cider Apple Crumble Cake


330ml cider
300g plain flour
2tsp bicarbonate of soda
1tsp mixed spice
1tsp cinnamon
150g light brown sugar
150g unsalted butter, softened
3 bramley apples, peeled and grated
2 large eggs

For the crumble topping

130g plain flour
80g unsalted butter
50g light brown sugar
1tsp ground cinnamon

For the apple curd filling

2 bramley apples, peeled, cored and quartered
1tbsp cider
225g white granulated sugar
1tsp cinnamon
1 large egg
40g unsalted butter

Preheat the oven to 180C/gas 4. Line 2 round sandwich tins with baking paper and grease lightly. In a saucepan boil the cider until it has reduced in volume by about two-thirds and leave to one side to cool.

For the crumble topping, place the flour in a large bowl and rub in the butter with your fingers until the mixture resembles breadcrumbs. Stir in the sugar and cinnamon and rub together until combined and leave to one side.

In a large bowl sift in the flour, add the bicarbonate of soda, mixed spice and cinnamon, mix together. In a separate bowl add the butter and sugar and beat until pale and creamy. Stir in the apple, small amounts at a time, and then add the eggs and cider, beat until well combined.

Make a well in the dry mixture and pour in the wet mixture and beat together. Pour the mixture evenly between the prepared cake tins and bake in the oven for 15 minutes. Remove from the oven and sprinkle the crumble mixture evenly over the cakes. Return to the oven and bake for a further 35-40 minutes. Remove from the oven and allow to cool in the tin for 15 minutes then transfer to a wire rack to cool completely.

To make the apple curd, place the apples in a large saucepan with the cider and 75ml of water over a medium heat. Cook until the apples are pulpy then add the cinnamon and use a potato masher to smooth any large lumps. Stir in the sugar, egg and butter. Reduce the heat and cook slowly until the mixture thickens, ensuring it doesn’t boil. Remove from the heat and allow to cool. When cool place in the fridge for 20-30 minutes to help thicken it.

Place one cake on a plate and spread a good amount of the apple curd over the crumble top. Sandwich the other cake on top, crumble side up, and serve.

Belle’s Top Tip

Use the remaining curd to serve with a nice slice of the cake for an extra fruity kick, this cake also taste delightful with warm custard!