Skip to content

Cart

Your cart is empty

Article: Chai Apple Crumble Cake

Chai Apple Crumble Cake
cake

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. Head further down if you'd like to make it the traditional way ???? I personally cannot wait to make this myself. Enjoy! ?Crumb Topping1 cup (110g) brown sugar2 teaspoons cinnamon1 teaspoon ground ginger1 teaspoon nutmeg½ teaspoon salt1 cup (160g) SR flour125g butterThermomix MethodMix 10 seconds/speed 5Tip into a bowl and set aside. Continue with cake recipe below (no need to wash bowl)Cake2 cups (300g) SR flour½ teaspoon salt125g butter, softened5 tablespoon chai addict chai concentrate3/4 cup (175g) castor sugar2 eggs1/2 cup (120g) sour cream1 teaspoons vanilla extract2 medium apples, peeled and chopped into pieces (each quarter into roughly 10 pieces. In 5 pieces length way and then in half)Thermomix MethodPreheat oven to 180 degreesAdd butter and mix speed 5/20 secAdd sugar and mix speed 5/20 secAdd eggs, chai, vanilla and sour cream and mix speed 5/10 secsAdd flour and salt and mix speed 5/10 secFold 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.Traditional MethodPreheat oven to 180 degreesAdd butter to bowl and blend with hand mixer or mix master for 2 minsAdd sugar and blend for 2 minsAdd eggs, chai, vanilla and sour cream and mix togetherAdd flour and salt and mix togetherFold 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.