Apple and raspberry crumble tea cake

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Apple and raspberry crumble tea cake
Apple cinnamon crumble meets moist raspberry tea cake in this delightful afternoon tea or dessert.


2 large granny smith apples, peeled, diced
1 tablespoon lemon juice
3/4 cup caster sugar
150g butter, softened
2 teaspoons vanilla extract
2 eggs
1/2 cup milk
1 1/3 cups self-raising flour
1/3 cup plain flour
150g frozen raspberries
1 tablespoon cornflour
Icing sugar, to serve
Double thick cream, to serve

cinnamon crumble

3/4 cup plain flour
1/2 teaspoon ground cinnamon
1/3 cup brown sugar
2 tablespoons caster sugar
100g chilled butter, chopped


Preheat oven to 180C/160C fan-forced. Grease a 22cm round springform cake pan. Line base and side with baking paper.
Combine apple, lemon juice, 1 tablespoon caster sugar and 1 tablespoon water in a small saucepan over medium heat. Cook, covered, stirring occasionally, for 4 to 5 minutes or until apple is soft. Cool. Drain and discard any excess liquid.
Using an electric mixer, beat butter, vanilla and remaining caster sugar until light and fluffy. Beat in eggs, one at a time. Fold in milk. Sift over flours. Fold until combined. Spread cake mixture into prepared pan. Bake for 20 minutes.
Meanwhile, make Cinnamon crumble: combine flour, cinnamon and sugars in a small bowl. Rub in butter until mixture resembles coarse breadcrumbs.
Toss frozen raspberries in cornflour to coat. Remove cake from oven. Sprinkle raspberries over cake. Top with stewed apple. Sprinkle crumble evenly over apple. Bake for 25 to 30 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pan.
Lightly dust cake with icing sugar. Serve with cream.

Credits: Taste