• Apple and Hazelnut Crumble Cake Recipe

    25 March 2020

    Makes 15 portions

    Prep time – 25 minutes

    Cooking time – 60 minutes

    INGREDIENTS

    Crumble

    • 200g plain flour
    • 8g ground cinnamon
    • 80g salted butter, cubed
    • 200g demerara sugar
    • 80g hazelnuts, roasted and chopped

    Decoration

    • 15g unsalted butter
    • 250g Cox’s apples, peeled, cored and cut into thin slices

    Cake

    • 400g plain flour
    • 15g baking powder
    • 190g salted butter, softened
    • 225g caster sugar
    • 7.5g caster sugar
    • 225ml full-fat milk (red tractor certified)
    • 3 free-range eggs
    • 500g Worcester eating apples, peeled, cored and cut into thin slices
    • 2 lemons

    Method:

    • Preheat the oven to 180° C, grease and line a Bakewell tin.

    Crumble

    • Rub the butter into the flour and cinnamon until it resembles breadcrumbs.
    • Stir in the sugar and nuts and transfer to the fridge.

    Cake

    • Cream the butter, sugar and vanilla until pale and fluffy.
    • Whisk the milk and eggs together then slowly add to the creamed mixture.
    • Fold in the flour and baking powder.
    • Spoon the mixture into the tin and level with the back of a spoon.
    • Toss the sliced apples in the lemon juice and then arrange on top of the cake mixture.
    • Sprinkle the crumble over the top and bake for one hour, or until cooked through.

    To serve

    • Heat the butter in the pan until foaming, gently cook the decorative apple slices until tender and brown.
    • Drain the apples and leave to cool.
    • Allow the cake to cool for 10 minutes, then turn out onto a wire rack to
      cool completely.
    • When cool place the apple slices over the top.

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