Raspberry and apple crumble cake
This Raspberry and apple crumble cake is a lovely treat on autumnal weekends. It’s easy to make and you can use gluten-free flour and oats if preferred. Dairy-free margarine is also suitable for the recipe. Serve it warm with custard or cream, or at room temperature (goes well with afternoon tea or mid-morning coffee!)
Ingredients
Method
- Preheat the oven to 180°C (350°F). Line a 20 cm (8 inch) round cake tin with parchment paper.
- Wash the raspberries and dry them on kitchen paper.
- To make the crumble, rub the flour and oats into the margarine/butter, then stir in the sugar and cinnamon. Set aside
- Peel and core the apple, then cut the flesh into thin slices.
- Cream the margarine/butter and sugar together until fluffy. Add the eggs one at a time, and beat until well combined.
- Sift the flour and baking powder into the cream and mix gently. Fold in the ground almonds and vanilla.
- Pour half the batter into the prepared cake tin, spreading out evenly, then cover the with half of the apple slices.
- Spoon the reaming batter over the apple and add another layer of apples, then scatter the raspberries on top.
- Scatter the crumble evenly over the cake.
- Bake for around 50-60 minutes, until a toothpick inserted in the cake comes out clean.
- Remove the tin from the oven. Let it cool for a few minutes in the then then transfer the cake to a wire rack.
- Serve warm or at room temperature.