Apple and raspberry crumble tea cake
This Apple and Raspberry Crumble Tea Cake combines sweet apples and tart raspberries, topped with a buttery crumble for a delicious dessert. It’s perfect for afternoon tea or family gatherings.
Cook time 55 min
Prep time 30 min
Ingredients:
2 apples1 tbsp lemon juice
2 tbsp sugar
1/2 cup butter
2 tsp vanilla extract
2 eggs
1/2 cup milk (1% fat)
1 cup self-raising flour
3/4 cup all-purpose white wheat flour
1 cup raspberries
1 tbsp corn flour
1 tsp cinnamon
1/3 cup brown sugar
Craving a delightful dessert that brings together the comforting flavors of apples, raspberries, and a crunchy crumble? This Apple and Raspberry Crumble Tea Cake is the perfect treat. Combining sweet apples, tart raspberries, and a buttery crumble, this cake is an ideal choice for an afternoon tea or a cozy family gathering.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and line a round 9-inch (23 cm) cake tin with parchment paper.
- Peel, core, and slice the apples thinly.
- Toss the apple slices with the lemon juice in a bowl to prevent browning.
- Sprinkle 2 tablespoons of sugar over the apples and set aside.
- In a large mixing bowl, cream together the butter and 1/3 cup of brown sugar until light and fluffy.
- Add in the vanilla extract and the eggs, one at a time, beating well after each addition.
- Gradually add in the self-raising flour and all-purpose white wheat flour, alternating with the milk. Start and end with the flour mixture.
- Mix until just combined. Do not overmix.
- Spread half of the batter evenly in the prepared cake tin.
- Arrange half of the apple slices over the batter and top with half of the raspberries.
- Spread the remaining batter over the fruit layer.
- Arrange the remaining apple slices and raspberries on top of the batter.
- In a small bowl, mix the 1 tablespoon of corn flour, 1 teaspoon of cinnamon, and 1/3 cup of brown sugar together.
- Sprinkle this mixture evenly over the top of the cake.
- Place the cake tin in the preheated oven.
- Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- If the top starts to brown too quickly, cover with aluminum foil to prevent burning.
- Allow the cake to cool in the tin for about 15 minutes.
- Transfer to a wire rack to cool completely.
- Serve the Apple and Raspberry Crumble Tea Cake warm or at room temperature. Enjoy!
This Apple and Raspberry Crumble Tea Cake is a delightful combination of sweet and tart flavors, complemented by a buttery, crunchy crumble topping. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this cake is sure to become a favorite in your dessert repertoire. Follow these tips to ensure your cake turns out perfectly every time, and savor the delicious results!
Apple and raspberry crumble tea cake FAQ:
The cake should be baked for 45-55 minutes in a preheated oven at 350°F (175°C). To check for doneness, insert a toothpick into the center; it should come out clean when the cake is done.
If you don't have self-raising flour, you can make a substitute by mixing 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and a pinch of salt.
Store the leftover apple and raspberry crumble tea cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for up to 3 months.
Yes, you can use frozen raspberries. Just be sure to thaw and drain them before adding to the batter to avoid excess moisture.
You will need a round 9-inch (23 cm) cake tin for this recipe. Make sure to grease and line it with parchment paper for easy removal.
Cooking Tips:
- 1. Choose firm apples, such as Granny Smith, for a nice contrast in texture and flavor.
- 2. Allow the butter to soften at room temperature before using it to ensure smooth mixing.
- 3. Toss the raspberries in cornflour to prevent them from sinking to the bottom of the cake.
- 4. Use fresh lemon juice for a brighter and fresher flavor.
- 5. If you prefer a stronger cinnamon flavor, feel free to add an extra half teaspoon.
- 6. Test the cake for doneness by inserting a toothpick in the center; it should come out clean or with just a few crumbs attached.
- 7. Let the cake cool completely before serving to allow the flavors to fully develop.
Nutrition Facts
12 ServingsCalories 220kcal
Protein 4.20g
Carbohydrates 30g
Fiber 2.25g
Sugar 13g
Fat 9g
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