I offered Fernando C Apple Crumble Cake but could not manage to serve him a slice when he was still working in the same office with me. He is allergic to nuts. The original attempt was to skip the hazelnuts. But only till today, 4 months after he has gone I managed to test bake this sumptuous cake, and with pecans.
This cake gives me warmth and good feeling of being home. Served with a dash of ice cream intensifies the blissful feeling. No chocolate but still indulgent. A bite of sweet apple together with the crunch out of roll oats and sugary cinnamon batter.
Oh, where is this recipe from? It’s Eric Lanlard, one of my favorite bakers.
For the sponge
100g unsalted butter, softened
80g caster sugar
100g cake flour
1 tsp ground cinnamon
1.5 tsp baking powder
a pinch of salt
1 tsp vanilla extract
2 large apples
For the crumble
125g plain flour
50g dry demerara sugar
50g butter, softened
½ tsp ground cinnamon
a pinch of salt
50g rolled oats
Preheat the oven to 180°C. Grease a 20cm springform cake tin with extra butter
Mix all the crumble ingredients except the oats. Transfer the mixture to a bowl and stir in the oats until well combined
Cream the butter and the sugar together until nice and fluffy
Add the eggs, one at a time, still beating.
When the eggs are incorporated, sift on the flour, cinnamon, salt and baking powder. Fold gently in, then add and fold in the vanilla extract
Spoon half of the batter into the prepared springform tin, and smooth it out
Peel and core the apples, cut them into nice fine slices and place them in the middle and on top of the mixture. Make sure you leave a gap between them and the edges of the tin
Scatter the top of the sponge generously with the crumble.
Bake in the preheated oven for 35-45 minutes
Leave to stand for 5 minutes, then remove the sides of the tin
Eric served it with golden syrup. Mine is cookie’n cream. Yummy!