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How to make Apple and strawberry crumble cake

Yield = 12
Prep time: 0:25
Cook time: 1:10
Total time: 1:35

Ingredients

  • Melted butter, to grease
  • 200g butter, at room temperature
  • 155g (3/4 cup) caster sugar
  • 2 teaspoons 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

Crumble topping

  • 75g (1/2 cup) plain flour
  • 50g chilled butter, chopped
  • 55g (1/4 cup, firmly packed) brown sugar

Method

  • Step 1 Preheat oven to 180°C. 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.
  • Step 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.
  • Step 3 Spoon into the prepared pan. Use the back of the spoon to smooth the surface. Arrange the apple and strawberry on top.
  • Step 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.
  • Step 5 Sprinkle the crumble topping over the apple and strawberry. Bake in oven for 1 hour 10 minutes or until a 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.