Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Course: Dessert
Favourite flavours: Cakes/baking, Easy recipes

Real Living recipe for apple crumble teacake.

INGREDIENTS

145g butter, softened
1 cup raw caster sugar
2 tsp vanilla extract
2 eggs
2 cups self-raising flour
½ cup cream
¾ cup milk
3 Granny Smith apples, peeled, quartered, cored & sliced into thirds
½ cup raw caster sugar, extra
¾ cup plain flour
½ tsp ground cinnamon
75g cold butter, chopped
Double cream, to serve

Equipment
24cm springform tin
Baking paper
Electric mixer with whisk attachment
Silicone spatula
Vegetable peeler
Small knife
Medium mixing bowl

METHOD

Preheat oven to 180°C (160°C fan). Line base of springform tin with baking paper and grease sides with 1 tsp of softened butter.

Make cake batter Place remaining softened butter, sugar and vanilla in base of electric mixer with whisk attachment and whip for 5 mins until light and fluffy. Add eggs one at a time, beating well between each addition to incorporate.

Add 1 cup self-raising flour and beat to combine. Add cream and milk; beat to incorporate. Add remaining self-raising flour and beat until just incorporated.

Pour batter into lined tin and top with apples laid in concentric circles.

Make crumble topping Place extra sugar, plain flour, cinnamon and butter into bowl and rub butter into dry ingredients to form crumble. Pour crumble over apples.

Bake for 1 hr 20 mins until cake is cooked and crumble is golden. Remove side of tin and let cool.

Serve teacake with a generous dollop of double cream. Yum!