Windfall Crumble Cake
When we lived down in Kent we were surrounded by Orchards filled with apples and pears. This time of year we were welcome to help ourselves to the windfalls, which I was most grateful for! This was a cake I loved to bake with the results of our pickings.
Makes one 9 inch cake
A delicious cake, with a buttery moreish texture, topped with chopped pear and apple and a spicy crumble topping. Fabulous!
For the cake:
125g unsalted butter, softened (8 1/2 TBS)
125g caster sugar (2/3 cup)
2 large free range eggs, at room temperature
125g plain flour (1 1/4 cup)
2 tsp baking powder
1 firm pear, peeled and chopped
1 firm apple, peeled and chopped
1 TBS freshly squeezed lemon juice
For the crumble topping:
60g plain flour (10 TBS)
1/4 tsp powdered ginger
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
3 TBS soft light brown suar
50g chilled butter, cut into cubes (3 1/2 TBS)
2 TBS old fashioned oats
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch spring form pan and line the bottom with baking paper. Set aside.
Cream the butter and sugar for the cake together until pale and creamy. Beat in the eggs one at a time, beating well after each addition. Sift together the flour and baking powder. Stir this in, beating until smooth. Spread in the prepared pan, making a slight dip in the centre. Top with the cut up fruit. Sprinkle the crumble topping over all.
Bake for 40 to 45 minutes until the cake tests done and the cake is golden on top. Let coo slightly before removing from the pan. Serve warm, cut into wedges with some ice cream or lightly whipped cream.
I really hope that you will give this tasty cake a go. I think that you will agree with me that this is a mighty fine cake indeed! Bon Appetit!
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: http://theenglishkitchen.blogspot.com/2017/10/windfall-crumble-cake.html
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