This cake was made with Cameron Highlands strawberries which I bought when I was there for a short holiday recently. Strawberries were in season at that time and surprisingly they were quite sweet. Going cheap too, at 10 rgt for 6 packets of medium sized ones and 10 rgt for 3 packets of larger ones. We couldn't finish them off and for experiment, I rinsed some, pat dry and stored them in a covered container in the freezer. This cake was made with strawberries that were left in the freezer for a week. This crumble cake was liked by family members and my neighbour remarked that it was good and encouraged me to continue baking!
This cake is at its best taken on the day it's baked. Should there be any leftovers, keep them in a covered container in the fridge ..... they taste like cheesecake, once chilled!
Recipe for Strawberry apple crumble cake
- 470 gm Granny Smith green apples
- 2 tsp water
- 1 Tbsp caster sugar
- 100 gm fresh or frozen strawberries OR any berries in season
- 100 gm plain flour
- 80 gm cold butter
- 80 gm caster sugar
- 1/2 tsp ground cinnamon
- 125 gm yoghurt OR sour cream
- 2 eggs
- 150 gm caster sugar
- 100 gm cold butter
- 100 gm self-raising flour
- 100 gm plain flour
- 1/2 tsp vanilla
- Peel, core the apples, slice lengthwise.
- Put apples in a pot, add in water and sugar.
- Cook for about 5 mins., till slightly limp.
- Cool in fridge for 40 mins. or in freezer for 20 mins.
- Place ingredients in a food processor, process on medium speed till combined and mixture starts to form clumps. About 20 to 40 seconds.
- Cover and put in the fridge.
- Stir the yoghurt, eggs and vanilla with a handwhisk till well combined. Set aside.
- Place butter, sugar and flour in the food processor and process on medium speed until no pieces of butter are visible, about 30 seconds. Mixture should resemble ground almonds.
- Add in yoghurt mixture to the mixture, process on medium speed till well combined to a thick batter, about 10 seconds. Scrape down the sides and base of the processor and process again for another 10 seconds.
- Spoon batter into a lightly greased, dusted and paper lined springform 23 cm pan. Spread evenly with a spatula.
- Place cooled apples over the batter.
- Sprinkle chopped strawberries over the apples.
- Sprinkle cooled crumble over the fruits.
- Bake in a preheated oven @ 180 deg C for about 50 to 60 mins, till crumble is golden brown.
- Test with a skewer till it comes out clean.
- Remove from oven and let cool in pan for 10 mins., before unmoulding and cooling it completely on a wire rack.
- Serve warm.
Note : If using frozen berries, do not thaw them, use as they are, frozen.