You don’t have to always play by the rules when it comes to desserts. In fact, this mouthwatering apple crumble tea cake is the perfect example of experimenting with a recipe in order to get something even more delicious out of it!
With all the usual ingredients, you don’t have to settle for just an apple crumble or a normal teacake. Instead you can mash the two together for this uniquely delicious version that will have you going back for seconds and even thirds!
- 2 apples
- 2 tablespoons lemon juice
- 2 teaspoons ground cinnamon
- 250g caster sugar
- 250g unsalted butter
- 1 2/3 cup (250g) self-raising flour
- 4 eggs
- Icing sugar, to dust
- Preheat oven to 180C (not fan-forced). Grease and line base of a 23cm springform cake pan.
- Peel and core the apples, and cut into segments. Toss the apples in lemon juice and half the cinnamon, then set aside.
- Take 50g each of the sugar, butter and flour, place in a bowl with the remaining cinnamon and rub together with your fingertips.
- Place eggs and remaining sugar in an electric beater and beat until very light and fluffy. Melt remaining butter and pour into egg mixture. Sift in remaining flour, then fold in carefully until combined.
- Pour into the pan, and carefully lay the apple slices over top. Sprinkle with the crumble mixture and bake for 50 minutes or until a skewer inserted into the centre comes out clean.
- Allow to cool for 10 minutes before moving to a wire rack to cool completely. Serve dusted with icing sugar.