- 125g butter
- 1 cup sugar
- 2 eggs
- 3/4 cup low fat milk
- 2 cups plain flour
- 4 tsp baking powder
- 2 Granny Smith apples
- 1/2 cup plain flour
- 2 tbsp brown sugar
- 1 tsp baking powder
- 50g butter
Start by pre-heating oven to 180 degrees Celsius. Then prepare 20cm cake tin by lightly greasing it and lining it with baking paper.
Place butter and sugar in a saucepan large enough to mix all cake ingredients. Heat, stirring, until butter melts. Beat eggs and milk together. Add egg mixture and sifted flour and baking powder to saucepan. Mix to combine. Pour into cake tin.
Prepare topping: mix flour, sugar and baking powder together. Rub in butter until mixture resembles course crumbs.
Peel and slice apples into quarters. Cut each quarter into 4 slices. Arrange over cake, pressing the thin edge into cake mix. Sprinkle topping evenly over cake. Bake for 1-1.5 hours. Cake is ready when a skewer can be inserted and comes out clean.
Serve warm with softly whipped cream, or ice-cream of your choice.
I had no idea that KIWIreviews had a recipe section and when I stumbled across this recipe I was eager to give it a go....and it was very cool that I had all the ingredients required already in my cupboard...well everything but the ice-cream but that is an added bonus to accompany this absolutely brilliant apple crumble!!
I have never made a homemade apple crumble before so I was a little bit scared of making this because I have eaten many apple crumbles and love them so I wanted to this to be a good experience because I didn't want to eat a bad one made by my own hand. The recipe was simple to follow and everything went perfectly.
I was worried when I was required to mix the egg, flour mixture into the the melted butter and sugar mixture because I was worried the egg would scramble when mixed together into the hot butter, and boy it took a lot of muscles to get the two mixed together (almost to the point I didn't think it would mix together).
Finally mixed together my first thought was it was very gooey and stodgy, but it did pour into the cake tin easily. I cheated somewhat because I used a can of diced apple and probably used more apple than the recipe called for but hey it is apple crumble so I crossed my fingers and hoped for the best. Also because I read the previous reviews that said the recipe would benefit from cinnamon I sprinkled a generous amount over the apple then sprinkled the crumble on the top. I also added 3 tablespoons of brown sugar to the crumble instead of the 2 stated in the recipe.
It looked and smelled divine even before it went in the oven....and it didn't disappoint once it was out of the oven, it was nicely baked to perfection..the bottom crust had browned to the point it was just a little bit crunchy...and the smell of the brown sugar the cinnamon and the apple I couldn't wait for it to cool down just a little, I got stuck straight in a cut a slice.
I got so carried away that I made another crumble but instead of adding the apple I added blueberries instead! The blueberries I already had in my freezer and since the apple crumble turned out okay I had no doubts the blueberry crumble would be just as good, and I wasn't wrong.
The crumbles both went in the oven together and probably took 1 hour 10 minutes to cook at 160 degrees celsius because I usually cook at a lower temperature for that little bit longer. I will definitely be cooking this crumble again and maybe try it with raspberries and maybe a layer of mashed banana...I mean I guess anything can be used as this recipe has already proven to be very versatile. A big 10 outta 10 for me! Oh and I paired it up with hokey pokey ice cream as well....heaven on a plate for sure.
I cannot speak to the ease of preparation, or the cost-effectiveness of making this cake, as I have never made it myself. But as to the taste, especially with Hokey Pokey ice-cream, my views should be seen in the value I have given it.
My only conceivable problem being, not having the confidence in the kitchen to make one for myself. hehehehehe... :)
Well now, the recipe is a little off in one respect, the cooking time. I cooked my cake for one hour at 180 degrees C and the skewer was still coming out all gooey, so I dropped the temp down to 150 and left it to simmer for another 20 minutes. It finished up perfect!
Can highly recommend the Ice-Cream option too. Was a total treat with Hokey Pokey, but I think it would also go well with Boysenberry, Strawberry, or any other such berryfruit ice-creams.
It would be interesting to add some cinnemon to the recipe, probably in the crumble topping would be best bet I think. All up, a delightful cake well worth the effort to cook. I even got the hang of rubbing the butter in! I used to be lousy at that! :)
Random listing from 'Food'...
SWISS DELI ® Delicatessen Fine Pate is prepared from veal and pork liver. Ready-to- eat, it is best served on traditional rye breads and garnished with gherkins.
SWISS DELI ® Delicatessen Fine Pate is gluten free and does not contain genetically modified ingredients. If kept in controlled refrigerated storage (between 0°C and 4°C) you can enjoy SWISS DELI Delicatessen Fine Pate throughout its (30 day) shelf-life.
Meat (pork, liver (veal & pork) (16%)), water, salt, casein, assorted spices, herb, flavour enhancer (621), mineral salts (451, 452), antioxidants (300, 330), acidity regulator (575, 339), dextrose, preservative (250).
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