Chai Apple Crumble Cake
Have you ever seen a Chai Apple Crumble Cake look this good? And if you're lucky enough to have a Thermomix, this recipe is for you! But if you don't, we also have the traditional method available.
Our friend Tiffany of @themummacookshas outdone herself with this number. Just check out some of these compliments!
‘Sooooooo delicious’.
‘The best cake you’ve ever made’. ‘
Can we have this for our lunchboxes every day’.
Make sure to save and add this to your favourites list. I personally cannot wait to make this myself. You can also watch the making here. Enjoy!
CRUMB TOPPING
1 cup (110g) brown sugar
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon nutmeg
½ teaspoon salt
1 cup (160g) SR flour
125g butter
THERMOMIX METHOD
Mix 10 seconds/speed 5
Tip into a bowl and set aside. Continue with cake recipe below (no need to wash bowl)
CAKE
2 cups (300g) SR flour
½ teaspoon salt
125g butter, softened
5 tablespoon chai addict chai concentrate
3/4 cup (175g) castor sugar
2 eggs
1/2 cup (120g) sour cream
1 teaspoons vanilla extract
2 medium apples, peeled and chopped into pieces (each quarter into roughly 10 pieces. In 5 pieces length way and then in half)
THERMOMIX METHOD
Preheat oven to 180 degrees
Add butter and mix speed 5/20 sec
Add sugar and mix speed 5/20 sec
Add eggs, chai, vanilla and sour cream and mix speed 5/10 secs
Add flour and salt and mix speed 5/10 sec
Fold apples into mixture.
Grease and line a 20cm round springform tin. Pour cake batter into tin and then top with crumble mixture.
Cook 180 for roughly 1 hour or until skewer comes out clean and cake no longer wobbles when you move tin.
Let cake cook for 20 mins before serving warm.
Will last for a few days in an airtight container but I recommend to heat the cake for 10 seconds each time to enjoy warm.
Notes: If you don’t have chai concentrate yet you can replace chai concentrate with 3 extra tablespoons of sour cream, 1 teaspoon of cinnamon and 1/2 teaspoon of both ginger and nutmeg (I recommend ordering chai addict concentrate asap, it’s that good!)
TRADITIONAL METHOD
Preheat oven to 180 degrees
Add butter to bowl and blend with hand mixer or mix master for 2 mins
Add sugar and blend for 2 mins
Add eggs, chai, vanilla and sour cream and mix together
Add flour and salt and mix together
Fold apples into mixture.
Grease and line a 20cm round springform tin. Pour cake batter into tin and then top with crumble mixture.
Cook 180 for roughly 1 hour or until skewer comes out clean and cake no longer wobbles when you move tin.
Let cake cook for 20 mins before serving warm.
