Rêveuse Recipe: Apple Crumble Cake

Rêveuse Recipe: Apple Crumble Cake

With the sun starting to set at 8pm leaving behind warm golden silhouettes through the windowpane, it got us thinking about the glowy summers spent wandering around the Parisian streets in the early evening, with a pastry or cake in hand taking in the the vibe of the city. It reminded us of the delicious wafts from the french bakeries of madeleines and crispy yet light buttery croissants and thus inspired us to make our favourite french inspired cake filled with chunks of apple enveloped in the airy sponge, topped off with a crunchy crumble. As with most recipes you can substitute some of the ingredients to suit your own tastes and preferences although we have tried and tested this particular cake several times and it truly is mouth watering!

1 cup of plain flour
1 tsp baking powder
1/2 cup unsalted butter at room temperature
1 tbsp of vanilla essence
2 eggs at room temperature
pinch of salt
2 tbsp of dark rum
2 apples cut into chunks and soaked in 2 tbsp of gin

For the crumble topping
1/4 cup of plain flour
1/8 cup of brown sugar
a handful of oats
a pinch of cinnamon
2 tbsp butter

Serves: 1 cake
Duration: 1 hour

Preheat the oven to 180°C and line a round tin with baking paper and grease with butter.
To begin, cut the apples into chunks and soak in the gin. This will give you deliciously flavoured apples and mean you can add it straight away to the mixture at the end.

For the optional crumble topping, combine all the dry ingredients. Once mixed, add the melted butter and stir with a fork until it begins to form into crumbled clumps. Place into the fridge until ready to use. 

Using a mixer, cream the butter and sugar until light in colour and fluffy. Add the eggs to the buttery mixture, one at a time, making sure that it is combined well. Add the vanilla and the rum. Once added, slowly add the flour and you'll find that your grainy liquidy mixture should look thick, smooth and creamy. Finally fold in your chopped apples and transfer mixture to your tray. Sprinkle the crumble topping on the surface of the apple batter and bake for approx 35mins, until you have a walnut brown toasty colour on top of the cake. I like my apple cake to be eaten warm but you can also set aside to cool and dust with a light layer of powdered sugar with a side of whipped cream or custard.

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