I made this a couple of weeks ago and just haven't got around to sharing it with you yet. Which is a shame, because this is one fantastic cake! The cake part itself is moist and sweet, the apple and strawberry layer on top of that is delicious and the crumble mixture that covers the cake is oh-so-more-ish. Everyone who tried it was hooked and I'll be making it again really soon.
Added to the general delicious-ness is the simplicity of the recipe itself. This isn't difficult to put together but the end result, both in presentation and taste, would suggest otherwise. You could make this for a weekend afternoon tea treat or to take along somewhere and really impress - it would be a big hit either way.
Apple and Strawberry Crumble Cake
from Good Taste, June 2009
Melted butter, to grease
200g butter, at room temperature
155g (3/4 cup) caster sugar
2 tsp vanilla essence
2 eggs, at room temperature
150g (1 cup) self-raising flour
150g (1 cup) plain flour
185ml (3/4 cup) milk
1 Granny Smith apple, peeled, cored, thickly sliced
200g strawberries, washed, hulled, halved
75g (1/2 cup) plain flour
50g chilled butter, chopped
55g (1/4 cup, firmly packed) brown sugar
1. Preheat oven to 180C. Brush a round 20cm (base measurement) springform pan with melted butter to lightly grease. Line the base with non-stick baking paper. Place the prepared pan on a baking tray.
2. Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Use a large metal spoon to fold in the combined flour and the milk until well combined.
3. Spoon into the prepared pan. Use the back of the spoon to smooth the surface. Arrange the apple and strawberry on top.
4. To make the crumble topping, place the flour and butter in a bowl. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the sugar.
5. Sprinkle the crumble topping over the apple and strawberry. Bake in oven for 1 hour and 10 minutes or until skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes before transferring to a wire rack to cool slightly. Serve cake warm or at room temperature.