Traditional Apple cake with a crispy topping

A soft apple cake with a little crispy topping is just what I felt like the day it was very windy and cold. This traditional french apple cake is so comforting and moist and the crispy topping just makes it that little bit different and special.

This type of apple cake is called a "recette de grand-mère" which means a recipe that grandmothers used to use. For me the cake does feel a little rustic, which is really nice and very warming.

When you are looking for something relatively simple that doesn't take too much time but is so delicious and warming, this is just the thing to bake. It is truly one of the best apple cakes I have ever tried, and I highly recommend you to try it.

Ingredients:

For the cake:

• 2 large apples

• 150 grams of self-raising flour

• 130 grams of caster sugar

• 100 ml milk

• 60 ml vegetable/rapeseed oil

• 2 eggs

• 1 teaspoon of baking powder

• 1 small pinch of salt

• 1 teaspoon of vanilla (extract or bean past)

For the topping layer:

• 100 grams of demerara sugar /half white half brown sugar

• 80 grams of unsalted butter, melted

• 1 egg
  

Instructions:

1. For the cake: In a bowl, mix the flour + sugar + salt + baking powder and mix until combined and make a well in the center.

2. Place the milk + eggs + oil + vanilla in the well and mix starting with small circles in the well and gradually making the circles of your whisk bigger until a batter forms and there are no lumps.

3. Pre-heat the oven to 180°C and grease + flour a round cake tin.

4. Pour the cake batter inside and leave aside while you peel your apples.

5. Peel and core your apples. Then cut them into medium chunks and chuck them into the prepared cake tin with the cake batter.

6. Cook the cake for 25-30 minutes, until the cake is pale in colour and nearly cooked.

7. While the cake is cooking, prepare the topping layer: Mix all of the ingredients together with a whisk and then pour onto the cake.

8. Cook the cake for 10 minutes more, until the topping is golden and crispy.

9. Leave to cool on a rack and then take out of it's tin & serve.

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Bye Xxx