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.
- 22 May 2024
- Cook time 55 min
- Prep time 30 min
- 12 Servings
- 13 Ingredients
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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 220kcal | 9% |
| Protein | |
| Protein 4.20g | 3% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 2.25g | 6% |
| Sugar 13g | 13% |
| Fat | |
| Fat 9g | 11% |
| Saturated 4.55g | 15% |
| Cholesterol 54mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 36mg | 7% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.07mg | 5% |
| Vitamin B3 0.52mg | 3% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.15ug | 6% |
| Vitamin C 4.67mg | 5% |
| Vitamin E 0.26mg | 2% |
| Vitamin K 2.38ug | 2% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.07mg | 0% |
| Iron, Fe 0.63mg | 6% |
| Magnesium, Mg 15mg | 4% |
| Phosphorus, P 66mg | 5% |
| Potassium, K 120mg | 3% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 18mg | 1% |
| Zinc, Zn 0.46mg | 4% |
| Water | |
| Water 55g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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