I have no proper picture taken for this cake, so this was a courtesy from my dear guest which I made specially for her as well as the recipe posted here. Am not in the situation to update this blog due to my other commitment. As to honor the guest & a dear friend who had been asking and me been ignoring for too long, bet they must have a kind of idea what type of person am I...haha which I believe they wont! I am posting it today after this cake had been baked for err more than 6 months I think....;)
APPLE AND CRANBERRY CRUMBLE CAKE
Cake
1/2 cup butter, room tempeture
1 cup castor sugar
2 large eggs
1 cup all purpose flour
1 teaspoon baging powder
2 medium granny smith apples, peeled, cored and diced
1 cup dried/fresh cranberries ( I used dried cranberries)
Crumble Topping
1/4 cup frimly packed brown sugar
1/4 cup all purpose flour
1/4 cup ground almond ( originally recipe was desiccated coconut)
3 tablespoon cold butter, chopped
Preheat the oven to 180 degree C. Lightly grease a 9 inch springform cake pan and line base with parchment paper.
To prepare the cake, beat the butter and sugar in a medium bowl with an electric mixer on medium high speed until pale and creamy. Add the eggs one by one at a time, beating until just blended after each addition. Combine the flour & baking powder in a medium bowl. With mixer on low speed, gradually beat in the mixed dry ingredients. Stir in apples and cranberries by hand. Spoon the batter into the prepared pan and set aside.
To prepare the topping, place the brown sugar, flour, ground almond in a small bowl. Rub in the butter until the mixture resembles coarse bread crumbs. Sprinkle the topping over the batter.
Bake for 50-60 minutes, until golden brown and firm the touch. Leave to cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at temperature room.
Note : the photo above was double of this recipe as I want the cake to be thick.
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