RASPBERRY & APPLE CRUMBLE CAKE
This Raspberry & Apple Crumble Cake has the perfect butter cake base, topped with berries and apple and sprinkled with a crunchy oat crumble. This really is the ultimate cake!
Provided by Lucy - Bake Play Smile
Categories Dessert
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 180 degrees celsius (fan-forced).
- Grease and line a 23cm spring-form cake tin with baking paper and set aside.
- Cream the caster sugar and softened butter with beaters or a stand-mixer until pale and fluffy.
- Add the eggs one at a time and beat until well combined.
- Add the vanilla extract and beat until combined.
- Sift in the self-raising flour and mix on low speed until just combined (do not over-beat).
- Pour the cake batter into the prepared tin and spread with a spoon (the mixture will be quite thick and sticky).
- Sprinkle over the frozen berries and add an even layer of the tinned apple. Set aside.
- In a bowl, use your fingers to rub the plain flour, rolled oats, butter and sugar together until they resemble crumbs. Sprinkle the crumbs over the cake.
- Cook in the oven for 60 minutes or until a skewer inserted into the middle comes out clean (it may take a bit longer than 60 minutes depending on your oven).
- Allow to cool in the tin for 30 minutes before transferring to a wire rack to cool completely. Serve warm or cold.
- Preheat oven to 180 degrees celsius (fan-forced).
- Grease and line a 23cm spring-form cake tin with baking paper and set aside.
- Place the caster sugar, butter, eggs and vanilla extract into the TM bowl and mix for 80 seconds on Speed 4.
- Add the self-raising flour and mix for 60 seconds on Interval Speed, Knead.
- Pour the cake batter into the prepared tin and spread with a spoon (the mixture will be quite thick and sticky).
- Sprinkle over the frozen berries and add an even layer of the tinned apple. Set aside.
- Place the plain flour, soften butter and brown sugar into the TM bowl. Mix for 10 seconds on Speed 7.
- Add the rolled oats and mix for 5 seconds on Reverse, Speed 7. Sprinkle the crumbs over the cake.
- Cook in the oven for 60 minutes or until a skewer inserted into the middle comes out clean (it may take a bit longer than 60 minutes depending on your oven).
- Allow to cool in the tin for 30 minutes before transferring to a wire rack to cool completely. Serve warm or cold.
Nutrition Facts : Calories 443 kcal, Carbohydrate 69 g, Protein 6 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 67 mg, Sodium 145 mg, Fiber 4 g, Sugar 35 g, ServingSize 1 serving
APPLE RASPBERRY DUMP CAKE
Number Of Ingredients 4
Steps:
- Preheat your oven to 350 degrees F.
- Pour your pie fillings into a 9x13-inch pan, mix them together, then spread them out so it covers the bottom of the pan.
- Sprinkle cake mix over the pie filling.
- Drizzle melted butter over top of the cake mix.
- Bake for 30 to 40 minutes or until the top is golden brown.
APPLE-RASPBERRY CRISP
A different kind of apple crisp that tastes wonderful. I entered this recipe in a contest and it was a runner-up. It definitely was a winner to me. My husband loved it.
Provided by Domestic Goddess
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch square baking dish.
- In a large bowl, mix brown sugar and 1 tablespoon flour. Add sliced apples and raspberries; toss to coat. Spoon into baking dish. In a medium bowl, mix together oats, 1/2 cup flour, cinnamon and salt. Stir in butter until crumbly. Sprinkle over apple mixture.
- Bake in preheated oven for 50 to 55 minutes, or until topping is lightly browned. Serve warm.
Nutrition Facts : Calories 384 calories, Carbohydrate 70.5 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 6.5 g, Protein 3.1 g, SaturatedFat 7.4 g, Sodium 188.3 mg, Sugar 50.8 g
APPLE-RASPBERRY CAKE
This recipe is from Bon Appétit Magazine (May 2001). You can substitute pears for the apples. I think it would also make great muffins. You can add a little rum or cognac to the apples while sauteing for some extra zip.
Provided by blucoat
Categories Breads
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Butter and flour 9x9x2-inch baking pan or a bundt pan. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add apples; sprinkle with 2 tablespoons sugar. Sauté until tender and juices cook away, about 8 minutes. Set aside to cool. Mix raspberries into apples.
- Using electric mixer, beat remaining 6 tablespoons butter in medium bowl until fluffy. Beat in remaining 1 cup sugar, then eggs 1 at a time. Beat in lemon juice and vanilla extract. Sift flour, baking powder, salt, and ginger over; beat inches Spread 13/4 cups batter in prepared pan. Sprinkle evenly with fruit. Drop remaining batter evenly over by teaspoonfuls, spacing apart (batter will spread to cover during baking).
- Bake cake until tester inserted into center comes out clean and top is golden brown, about 40 minutes. Place cake in pan on rack and cool completely.
Nutrition Facts : Calories 269.2, Fat 9.9, SaturatedFat 5.6, Cholesterol 84.8, Sodium 193.6, Carbohydrate 41.9, Fiber 1.8, Sugar 25.6, Protein 4.1
APPLE-RASPBERRY CAKE
Categories Cake Fruit Dessert Bake Raspberry Apple Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter and flour 9x9x2-inch baking pan. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add apples; sprinkle with 2 tablespoons sugar. Sauté until tender and juices cook away, about 8 minutes. Set aside to cool. Mix raspberries into apples.
- Using electric mixer, beat remaining 6 tablespoons butter in medium bowl until fluffy. Beat in remaining 1 cup sugar, then eggs 1 at a time. Beat in lemon juice and vanilla extract. Sift flour, baking powder, salt, and ginger over; beat in. Spread 13/4 cups batter in prepared pan. Sprinkle evenly with fruit. Drop remaining batter evenly over by teaspoonfuls, spacing apart (batter will spread to cover during baking).
- Bake cake until tester inserted into center comes out clean and top is golden brown, about 50 minutes. Place cake in pan on rack and cool completely.
RASPBERRY & APPLE CRUMBLE SQUARES
A brilliant combination of two great puddings - sponge and crumble - try reader Bridie Bannon's fruity traybake
Provided by Good Food team
Categories Afternoon tea, Snack, Treat
Time 1h5m
Yield Cuts into 16
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm cake tin with baking parchment. Put the apple in a small pan with 2 tbsp water. Cook for a few mins or until the apple starts to soften.
- Meanwhile, make the crumble topping. Rub the butter into the flour, sugar and lemon zest until it resembles big breadcrumbs, then set aside.
- Beat the butter and sugar in a large bowl until fluffy, then gradually add the egg. Tip in the flour and milk, and continue to beat until everything is combined. Incorporate the apples then spoon the mixture into the tin, smooth the surface, then dot with the raspberries. Sprinkle over the crumble topping and bake for 45 mins or until a skewer inserted comes out clean, and the topping is golden.
Nutrition Facts : Calories 230 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.35 milligram of sodium
APPLE-RASPBERRY CAKE
Not a traditional cake, it is made in a loaf pan, with two batters. It is very moist and fruity. I haven't tried this yet and the method of removing from the pan is not entirely clear.
Provided by momaphet
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 190 Celsius (375 Fahrenheit). Butter a deep baking dish, like a loaf pan (about 8in x 4in).
- Mix the white sugar, 125 ml (1/2 cup) cream, oil, flour, salt and baking soda together.
- Peel, core the apples and cut them into thin slices. Arrange a layer of apple slices in the dish, packed together tightly, then add a layer with all the raspberries, and add a second layer of apple slices on top.
- Pour the batter on the fruit. Bake for 20 minutes
- While the cake is baking make the 2nd batter by mixing the egg, brown sugar and the remaining 60 ml (1/4 cup) cream. After 20 minutes, take the cake out of the oven and pour the new batter on it. Spinkle the sliced almonds on top. Bake for another 20 minutes at the same temperature.
- This cake is very rich in fruit and very moist. It's best eaten after cooling down completely.
- Note.
- As I haven't made this yet you will have to judge if it's best sliced in the pan or gently removed.
Nutrition Facts : Calories 424, Fat 25.8, SaturatedFat 9, Cholesterol 77.1, Sodium 265.4, Carbohydrate 45.3, Fiber 5, Sugar 23.3, Protein 5.9
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