The French make a beautiful apple cake, and the Americans make an apple crumble cake, I wanted the best of both worlds, so here we have my rendition.
A French apple cake is usually quite short and has a crispy top from a little bit of raw sugar. Where as the American coffee-style cake, is usually quite a tall vanilla cake, covered in crumble mix.
This cake is short, with the perfect amount of flavourful grannysmith apples and an addictive crumble topping. It is very easy and quick to make and exceptionally delicious, if I do say so myself! Dust it with icing sugar for afternoon tea or serve with whipped cream or ice cream for dessert.
3 grannysmith apples, peeled and cut into wedges
115g butter, at room temperature
150g caster sugar
3 Tbsp maple syrup
1 tsp baking powder
1/4 tsp salt
50g brown sugar
50g caster sugar
2 tsp cinnamon
1/4 tsp salt
115g butter, melted
Preheat oven to 180˚C. Line a 22cm cake tin with baking paper. (You can use a smaller one to yield a taller cake, you will need to cook a bit longer).
Prepare the apples.
Place butter and sugar in a large bowl or bowl of your stand mixer and use electric beaters to cream together.
Add eggs and maple syrup, beating to combine.
Use a spatula to fold in flour, baking powder and salt. Fold in apples.
Transfer to prepared tin.
In a large bowl, combine all crumble ingredients. Sprinkle over top of cake mixture in tin.
Bake for 35-45 minutes, until golden and a knife inserted comes out clean.