Apple and raspberry crumble tea cake
Delight your taste buds with this Apple and Raspberry Crumble Tea Cake recipe! Made with juicy apples, fresh raspberries, a hint of cinnamon, and a buttery crumble top, this cake is perfect for any occasion. Whether served warm with a scoop of ice cream or enjoyed with a cup of tea, this moist and flavorful cake is sure to impress. Discover how to create this irresistible dessert with our simple step-by-step instructions.
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!
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.
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!
Nutrition per serving
12 ServingsCalories 220kcal
Protein 4.20g
Carbohydrates 30g
Fiber 2.25g
Sugar 13g
Fat 9g
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