If you make one cake this weekend, make it this one! I wish my pictures could do it justice, but this is seriously the yummiest cake I’ve remember eating in a long time.
Brown sugar apple cake with fruity jam and fresh cream filling and a crunchy crumble topping ~
For the cake –
375g/ 3 cups cooking apples, peeled, cored and cut into cubes
juice of 1/2 a lemon
375g/ 2 1/2 cups self raising flour
375g/ 3 cups soft light brown sugar
2 tsp baking powder
100 ml/ 1/2 cup whole milk
225g/ 1 cup / 1 3/4 sticks unsalted butter, melted
1 tsp vanilla extract
For the filling –
200ml/ 1 cup whole milk
1 1/2 tsp vanilla paste
2 egg yolks
60g/ 1/4 cup + 1/2 tbsp sugar
20g/ 1 tbsp flour
150 ml/ 1/2 cup double/heavy cream
approx 4 tbsp blueberry or blackberry jam
For the crumble –
50g/ 1/3 cup plain flour
50g/ 1/3 cup rolled oats
50g/ 1/4 cup butter, chilled and cut into cubes
40g/ 1/4 cup soft brown sugar
2 tsp blueberry or blackberry jam
To make the cake –
– preheat the oven to 180°C/ 350°F/ gas mark 4
– lightly grease 2 8″ cake tins
– put the chopped apples in a bowl and cover with the lemon juice, set aside.
– mix the flour, sugar, baking powder and salt in a large bowl.
– whisk in the eggs, milk, melted butter and vanilla
– spoon an equal amount of cake mix into each cake tin
– bake for 1 – 1 1/4 hours, until cake is golden brown and coming away from the sides of the tin
– leave to cool
To make the filling –
– Heat the milk and 1 teaspoon of vanilla paste in a heavy based saucepan. Cook on a medium heat and bring to just under the boil.
– Whisk together the eggs, flour and 50g/ 1/4 cup of the sugar in a separate bowl until smooth and creamy. Gradually and the milk, whisking well.
– Return the mixture to the saucepan and bring to the boil, whisking all the time. Turn the heat down slightly and whisk for another minute
– Pour the mixture into a clean bowl and cover with cling film to prevent a skin forming. Leave to cool.
– Spread a generous amount of jam onto one side of one half of the cake
– Whisk the double cream with rest of the vanilla and sugar until thick and fluffy.
– Fold the whipped cream into the cold creme patissiere mixture. Spread the cream on top of the jam layer before topping with the other half of the cake.
To make the crumble topping –
– Preheat the oven to 190°C/ 375°F/ gas mark 5 and line a baking sheet with greaseproof paper.
– Mix together the flour, oats and sugar in a large bowl.
– Add the cubed butter and rub into the flour mixture, until the ingredients are well combined and resemble breadcrumbs. Pour onto the prepared baking sheet.
– Bake for 20 minutes, or until the crumble mixture turns golden brown.
– Gently heat the jam, until it becomes more running (I heated for about 40 seconds in the microwave.)
– Lightly brush the top and sides of the cake with the jam.
– Sprinkle the crumble topping liberally over the cake.