November has always been my least favourite month of the year. It seems like the world stops and everyone quietly awaits December when the Christmas craze begins.
This year, though, I am actually enjoying it. Possibly because November for me was always associated with rain, grey days and being cold to the bones. My newly acquired abundance of sunny days has meant that there is no need to hide in a cave drinking countless cups of tea.
Well, actually I’m still having lots of tea, but that’s just a habit I guess. To accompany it I have made this apple crumble cake a couple of times this month. The twist on the classical dessert makes it a perfectly acceptable breakfast treat and that is always welcomed, isn’t it?
APPLE CRUMBLE CAKE
1/4 teaspoon baking powder
a few drops of vanilla extract
1 apple, cut in pieces
60g cold butter, cut into cubes
1/4 teaspoon cinnamon
a pinch of nutmeg
- Preheat oven to 180°C. Grease a 25cm loaf tin.
- In a large bowl beat together butter, sugar and vanilla extract until light and creamy.
- Add eggs, one at a time, beating after each addition until incorporated.
- Alternating between the two add sifted flour that has been mixed with baking powder and milk. For example, add half cup of flour, then a quarter of milk and so on.
- Pour this into a loaf tin and distribute chopped apple evenly on top.
- To prepare crumble topping, place all ingredients into a bowl and using your fingers rub them until fine crumbles form. Sprinkle this on top of the apple layer.
- Bake for 1 hour and 20 minutes or until a toothpick inserted into the cake comes out clean and the crumble topping is golden brown.