Wasted Recipe – Moist Apple Crumble Cake
This Recipe is based on our lovely Lee’s Mum’s Apple Cake with some inspiration from Anja Dunk’s Speedy Apple Cake (check out her recipe book – Noodles, Dumplings & Strudel) and a Wasted Kitchen twist for good measure!
It works with other fruit too so is a great base recipe for when you’re looking for something to do with gluts or those apples that are a bit ‘over’ – try it with rhubarb, plums, raspberries, pears, figs…
175g melted butter
tsp Vanilla Essence
100g Caster Sugar
60g light brown sugar
200g self raising flour
tsp baking powder
2 eggs, beaten
125-150g stewed apple (about 2 cooking apples worth)
Bread Crumb Crumble Top
2tbsp light brown sugar
2 tbsp breadcrumbs (we like sourdough) – traditionally plain flour if no breadcrumbs looking for a home. Could add handful of chopped nuts or oats for texture.
1 tbsp butter
1 tsp cinnamon
Pre-heat over to 180/160 fan
Grease or line a 23cm cake tin.
Combine all the dry batter ingredients in a bowl.
Add melted butter and vanilla essence and combine.
Add 2 beaten eggs and stewed apple and combine.
Fold, don’t overmix, until it is all combined.
Put into baking tin.
Pop crumble ingredients into a bowl and use your fingers to rub in butter until it resembles a crumble mixture. If you are feeling fancy or you have extra apples follow Anja Dunk’s advice. Peel and core a few small apples. Chop them in half, place them on a flat board and cut in to them at about 2-3mm intervals. Don’t go all the way through then pop them on top of the batter (cut side up) and sprinkle crumble top on top. If you’re not feeling fancy/ don’t have extra apples – just sprinkle the crumble on top.
Cook in oven until golden. Test with a skewer – it should come out clean. About 30 – 40 minutes.