Tuesday, July 14, 2015

Apple crumble cake recipe

Sticking to budgets is a skill that I am particularly good at because 1) I clearly do not roll in greens all the time 2) it's fun in a challenging sort of way. This is especially true when it boils down to grocery shopping.

A great way to save money and have the comfort of food in front of you is to purchase products that are in season (that is, if you are living in a country that has four seasons). You can still purchase items that are not in season but be mindful that it will cost a few dollars more as opposed to buying it when it's in season.

During Australian winter, apples are what you want to get your hands on. They can used in savoury dishes (good combination with pork) and in desserts. Last week, I pulled out my kitchen utensils and whipped up a crumble cake which is best served warm, perfect for winter/ cool nights.

1 cup plain flour
1/4 cup granulated sugar
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp salt
1/4 cup milk
1 tsp vanilla extract
1/2 cup melted butter
1 egg
3 medium apples
2 tbsp granulated sugar
1/2 tsp cinnamon
1 tbsp lemon juice

1. Mix chopped apples, 2 tbsp granulated sugar, 1/2 tsp cinnamon and lemon juice in a bowl. Set aside
2. Whisk melted butter with sugar for 4 minutes before adding in an egg, vanilla extract and milk. Whisk for an additional 3 minutes.
3. Mix dry ingredients together before folding wet ingredients into mixture.
4. Pour into baking pan.

Crumble ingredients:
1/3 cup light brown sugar
1/3 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 cup melted butter
1 1/2 cup plain flour

5. Mix crumble ingredients together until mixture resembles crumbles (rule of thumb - more wet ingredients creates fluid-y texture whilst more dry ingredients creates sahara desert texture. Need to find a balance here).
6. Place crumble ingredients on the cake mix and bake in preheated oven at 160C for 40 minutes or until an inserted skewer comes out clean.

Best served warm with a dollop of vanilla ice cream, if you must. This cake is best consumed within 3 days.

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