Name: Apple and raspberry crumble tea cake recipe
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 1
Ingredients: 2 large granny smith apples, peeled, diced; 21.00 gm lemon juice; 161.25 gm caster sugar; 150g butter, softened; 8.80 gm vanilla extract; 2 eggs; 128.75 gm milk; 199.50 gm self-raising flour; 82.50 ml plain flour; 150g frozen raspberries; 10.00 gm cornflour; Icing sugar, to serve; Double thick cream, to serve; 187.50 ml plain flour; 1.25 gm ground cinnamon; 59.40 gm brown sugar; 40.00 gm caster sugar; 100g chilled butter, chopped

Apple and raspberry crumble tea cake recipe

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Prep Time:
30 minutes

Cook Time:
55 minutes

Total Time:
85 minutes

Apple cinnamon crumble meets raspberry tea cake for a delicious treat anytime.

Ingredients:

2 large granny smith apples, peeled, diced
21.00 gm lemon juice
161.25 gm caster sugar
150g butter, softened
8.80 gm vanilla extract
2 eggs
128.75 gm milk
199.50 gm self-raising flour
82.50 ml plain flour
150g frozen raspberries
10.00 gm cornflour
Icing sugar, to serve
Double thick cream, to serve
187.50 ml plain flour
1.25 gm ground cinnamon
59.40 gm brown sugar
100g chilled butter, chopped

Instructions:

Preheat the oven to 180C (160C fan-forced). Grease a 22cm round springform cake pan and line the base and sides with baking paper.
In a small saucepan over medium heat, mix together apple, lemon juice, 1 tablespoon caster sugar, and 1 tablespoon water. Cover and cook, stirring occasionally, until the apple is soft, about 4 to 5 minutes. Cool the mixture and then discard any excess liquid.
With an electric mixer, whip up the butter, vanilla, and the remaining caster sugar until it's airy and fluffy. Incorporate the eggs one by one. Gently mix in the milk, then sift over the flours. Carefully fold until everything is blended. Pour the cake mixture into the prepared pan and bake for 20 minutes.
For the Cinnamon Crumble: In a small bowl, mix together flour, cinnamon, and sugars. Add butter and rub it in until the mixture looks like coarse breadcrumbs.
Coat frozen raspberries with cornflour. Take the cake out of the oven. Top the cake with raspberries and stewed apple. Sprinkle the crumble mixture evenly over the apple layer. Bake for 25 to 30 minutes until a skewer comes out clean when inserted into the center. Allow the cake to cool in the pan.
Sprinkle cake with a touch of powdered sugar and enjoy with a side of cream.

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